{"id":56525,"date":"2023-10-31T16:57:45","date_gmt":"2023-10-31T16:57:45","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56525"},"modified":"2023-12-28T15:58:11","modified_gmt":"2023-12-28T15:58:11","slug":"american-cheese-vs-mozzarella","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/","title":{"rendered":"American Cheese vs. Mozzarella"},"content":{"rendered":"\n<p><strong>American cheese<\/strong> and <strong>mozzarella<\/strong> are two of the most popular cheeses in the United States.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/10\/American-Cheese-vs.-Mozzarella.jpeg\" alt=\"American Cheese vs. Mozzarella\" class=\"wp-image-56553\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/10\/American-Cheese-vs.-Mozzarella.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/10\/American-Cheese-vs.-Mozzarella-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>While they share some similarities, there are also significant differences between these two <a href=\"https:\/\/aglassandahalffullproductions.com\/blend-cheese-vs-mozzarella-cheese\/\">cheese varieties<\/a> in terms of ingredients, nutrition, flavor, texture, and cooking applications.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_64 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#History_and_Origins\" title=\"History and Origins\">History and Origins<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Production_Methods\" title=\"Production Methods\">Production Methods<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Types_of_Cheeses\" title=\"Types of Cheeses\">Types of Cheeses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Nutrition\" title=\"Nutrition\">Nutrition<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Taste_Profiles\" title=\"Taste Profiles\">Taste Profiles<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Melting_Properties\" title=\"Melting Properties\">Melting Properties<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Uses_in_Cooking\" title=\"Uses in Cooking\">Uses in Cooking<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Comparative_Nutrition_Tables\" title=\"Comparative Nutrition Tables\">Comparative Nutrition Tables<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Whats_the_Difference_Between_Processed_Cheese_and_Regular_Cheese\" title=\"What&#039;s the Difference Between Processed Cheese and Regular Cheese?\">What's the Difference Between Processed Cheese and Regular Cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Is_American_Cheese_Real_Cheese\" title=\"Is American Cheese Real Cheese?\">Is American Cheese Real Cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Is_Fresh_Mozzarella_the_Same_as_Regular_Mozzarella\" title=\"Is Fresh Mozzarella the Same as Regular Mozzarella?\">Is Fresh Mozzarella the Same as Regular Mozzarella?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Which_Melts_Better_on_Pizza_Mozzarella_or_American\" title=\"Which Melts Better on Pizza: Mozzarella or American?\">Which Melts Better on Pizza: Mozzarella or American?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Which_Is_More_Nutritious_American_or_Mozzarella\" title=\"Which Is More Nutritious: American or Mozzarella?\">Which Is More Nutritious: American or Mozzarella?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"History_and_Origins\"><\/span>History and Origins<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>To begin, let's examine the origins and background of each cheese variety.<\/p>\n\n\n\n<p><strong>American Cheese<\/strong><\/p>\n\n\n\n<p>The history of <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">American cheese<\/a> reaches back to the early 1900s. In 1916, James L. Kraft invented a <strong>pasteurized processed cheese<\/strong> by blending <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-cheddar\/\">cheddar cheese<\/a> with other ingredients to prevent spoilage and improve texture. This allowed for mass production and wider distribution.<\/p>\n\n\n\n<p>Originally called \"American Cheddar,\" this cheese eventually became known as \"American cheese.\" It gained popularity across the country as a staple for burgers, grilled cheese, and other dishes.<\/p>\n\n\n\n<p>Today, American cheese is defined by the FDA as a type of <strong>process cheese<\/strong> made by combining <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-real-cheese\/\">real cheese<\/a> with <strong>emulsifiers, milk proteins, whey, and other ingredients<\/strong>. This produces the signature smooth, creamy meltability.<\/p>\n\n\n\n<p><strong>Mozzarella<\/strong><\/p>\n\n\n\n<p>In contrast, mozzarella has its roots in Italian cuisine, with some accounts tracing it back to the 12th century. Traditional mozzarella <strong>originated in the Campania region of Italy<\/strong>, where it was made from the milk of Italian Mediterranean buffalo.<\/p>\n\n\n\n<p>Fresh mozzarella, or <strong>mozzarella di bufala<\/strong>, is still produced today using this customary technique. The curd is stretched and kneaded by hand into a fresh, <a href=\"https:\/\/aglassandahalffullproductions.com\/amul-cheese-vs-mozzarella-cheese\/\">soft cheese<\/a>.<\/p>\n\n\n\n<p>Outside Italy, most mozzarella is now made from cow's milk. However, it is still categorized as a classic <strong>pasta filata<\/strong> (stretched curd) cheese pulled into its signature pliable form.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Production_Methods\"><\/span>Production Methods<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The techniques used to craft American cheese diverge sharply from those used to make mozzarella.<\/p>\n\n\n\n<p><strong>American Cheese<\/strong><\/p>\n\n\n\n<p>As a <strong>processed cheese product<\/strong>, American cheese is manufactured on a large commercial scale using industrial techniques. Production involves:<\/p>\n\n\n\n<ul>\n<li>Combining one or more&nbsp;<strong>real natural cheeses<\/strong>&nbsp;(like cheddar, Colby, or Swiss)<\/li>\n\n\n\n<li>Mixing in&nbsp;<strong>additional ingredients<\/strong>&nbsp;like whey, salt, emulsifiers, milkfat, and gelatin<\/li>\n\n\n\n<li>Heating and blending the ingredients into a homogenous liquid<\/li>\n\n\n\n<li>Pouring into molds and cooling to form slices, blocks, or shreds<\/li>\n<\/ul>\n\n\n\n<p>This high-heat process results in the smooth, <strong>spreadable texture<\/strong> that defines American cheese. The added emulsifiers prevent the proteins in the cheese from fully binding together, creating a creamier melt.<\/p>\n\n\n\n<p><strong>Mozzarella<\/strong><\/p>\n\n\n\n<p>In contrast, traditional mozzarella creation follows a highly specialized <strong>artisanal process<\/strong>:<\/p>\n\n\n\n<ul>\n<li>Raw milk from cows or water buffalo is curdled using rennet, forming curds<\/li>\n\n\n\n<li>The curds are cut up and then mixed and&nbsp;<strong>kneaded by hand in hot water<\/strong><\/li>\n\n\n\n<li>Through this process of stretching the curds by hand, known as&nbsp;<strong>pasta filata<\/strong>, the proteins form long chains that give mozzarella its elasticity<\/li>\n\n\n\n<li>Finally, the pulled curd is formed into balls or braids by the cheesemaker<\/li>\n<\/ul>\n\n\n\n<p>This hands-on technique leaves the structure of the cheese more intact compared to American cheese. The proteins remain longer and more connected, resulting in mozzarella's springy, chewy texture.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Types_of_Cheeses\"><\/span>Types of Cheeses<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Beyond basic American and mozzarella cheeses, there are a number of <strong>varieties and special formulations<\/strong> of each:<\/p>\n\n\n\n<p><strong>American Cheese Types<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Regular<\/strong>&nbsp;- Made from a blend of cheeses like cheddar, Colby, or Swiss<\/li>\n\n\n\n<li><strong>Processed Singles<\/strong>&nbsp;- Individually wrapped slices<\/li>\n\n\n\n<li><strong>Deluxe<\/strong>&nbsp;- Uses higher-quality <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">natural cheese<\/a> inputs<\/li>\n\n\n\n<li><strong>Low-fat or fat-free<\/strong>&nbsp;- Reduced fat American cheese products<\/li>\n\n\n\n<li><strong>Cheese foods<\/strong>&nbsp;- Includes additional dairy proteins, like whey<\/li>\n\n\n\n<li><strong>Cheese products<\/strong>&nbsp;- Do not meet FDA requirements to be labeled \"cheese\"<\/li>\n<\/ul>\n\n\n\n<p><strong>Mozzarella Variations<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Fresh<\/strong>&nbsp;- The soft, moist traditional version<\/li>\n\n\n\n<li><strong>Low-moisture<\/strong>&nbsp;- Aged longer for easier shredding<\/li>\n\n\n\n<li><strong>Smoked<\/strong>&nbsp;- Cold-smoked for added flavor<\/li>\n\n\n\n<li><strong>Buffalo milk<\/strong>&nbsp;- From the milk of water buffalo<\/li>\n\n\n\n<li><strong>Burrata<\/strong>&nbsp;- A pouch of mozzarella filled with cream and curd<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutrition\"><\/span>Nutrition<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Nutritionally speaking, American cheese and mozzarella differ in a few key micronutrients.<\/p>\n\n\n\n<p><strong>American Cheese Nutrition<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Higher in calcium and vitamin D<\/strong>&nbsp;- Important for bone health<\/li>\n\n\n\n<li><strong>More vitamin A<\/strong>&nbsp;- Supports eye and immune health<\/li>\n\n\n\n<li><strong>More vitamin B12<\/strong>&nbsp;- Essential for nerve function and red blood cell formation<\/li>\n\n\n\n<li><strong>Higher sodium<\/strong>&nbsp;- Important for limiting intake for some people<\/li>\n\n\n\n<li><strong>More cholesterol<\/strong>&nbsp;- Also important for moderating intake<\/li>\n<\/ul>\n\n\n\n<p><strong>Mozzarella Nutrition<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Higher in protein<\/strong>&nbsp;- Provides more protein per calorie compared to American cheese<\/li>\n\n\n\n<li>More&nbsp;<strong>vitamin B2<\/strong>&nbsp;(riboflavin) - Key for metabolism and growth<\/li>\n\n\n\n<li><strong>More zinc<\/strong>&nbsp;- Supports immune function and wound healing<\/li>\n\n\n\n<li><strong>Lower in sodium<\/strong>&nbsp;- Making it a better choice for sodium-restricted diets<\/li>\n\n\n\n<li><strong>Less cholesterol<\/strong>&nbsp;- Beneficial for managing cholesterol levels<\/li>\n<\/ul>\n\n\n\n<p>So American cheese offers more calcium and vitamins A, B12, and D. Mozzarella provides more protein and vitamins B2 and zinc with less sodium and cholesterol.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Taste_Profiles\"><\/span>Taste Profiles<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>When it comes to flavor, American cheese and mozzarella offer very different tasting experiences.<\/p>\n\n\n\n<p><strong>American Cheese Flavor<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Mild and creamy<\/strong>&nbsp;- Smooth, subtly tangy flavor<\/li>\n\n\n\n<li><strong>Buttery<\/strong>&nbsp;- From the milkfat used in production<\/li>\n\n\n\n<li><strong>Salty<\/strong>&nbsp;- Due to higher sodium content<\/li>\n\n\n\n<li><strong>Umami<\/strong>&nbsp;- Savory, brothy notes<\/li>\n<\/ul>\n\n\n\n<p>American cheese has an overall mild, creamy taste. It provides a backdrop of subtle dairy flavor instead of a pronounced cheesy punch.<\/p>\n\n\n\n<p><strong>Mozzarella Taste<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Milky, fresh flavor<\/strong>&nbsp;- Reminiscent of fresh milk<\/li>\n\n\n\n<li><strong>Slightly sour<\/strong>&nbsp;- With a light acidic tang<\/li>\n\n\n\n<li>Delicate&nbsp;<strong>salty<\/strong>&nbsp;taste - Well-balanced with other flavors<\/li>\n\n\n\n<li><strong>Savory umami<\/strong>&nbsp;- Full-bodied, meaty flavor<\/li>\n<\/ul>\n\n\n\n<p>In comparison, mozzarella has a cleaner, fresher taste. It showcases the flavor of the milk, accented by pleasant sourness and savory depth. The taste is more direct and cheese-forward than American cheese.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Melting_Properties\"><\/span>Melting Properties<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>A major point of distinction between these two cheeses is how they melt.<\/p>\n\n\n\n<p><strong>American Cheese Meltability<\/strong><\/p>\n\n\n\n<ul>\n<li>Melts into a&nbsp;<strong>smooth, creamy liquid<\/strong><\/li>\n\n\n\n<li><strong>Flows easily<\/strong>&nbsp;without clumping or separating<\/li>\n\n\n\n<li>Creates a&nbsp;<strong>cohesive, sauce-like texture<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Thanks to its emulsifiers and lower protein content, American cheese becomes extremely fluid and homogenous when melted. This makes it ideal for dips, queso, cheese sauces, or topping burgers.<\/p>\n\n\n\n<p><strong>Mozzarella Melting<\/strong><\/p>\n\n\n\n<ul>\n<li>Melts into soft,&nbsp;<strong>pliable strands<\/strong><\/li>\n\n\n\n<li>Maintains some&nbsp;<strong>stretchiness and shape<\/strong>&nbsp;when liquid<\/li>\n\n\n\n<li>Can become&nbsp;<strong>stringy or clumpy<\/strong>&nbsp;if overheated<\/li>\n<\/ul>\n\n\n\n<p>Due to its higher protein content and <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">pasta filata<\/a> process, <a href=\"https:\/\/aglassandahalffullproductions.com\/asadero-cheese-vs-mozzarella\/\">melted mozzarella<\/a> holds its shape better than American cheese. It transitions to a creamy liquid with some retained elasticity. Overcooking can cause the proteins to overbind and clump together.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Uses_in_Cooking\"><\/span>Uses in Cooking<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The different properties of American and mozzarella cheeses make them suited for distinct cooking applications.<\/p>\n\n\n\n<p><strong>American Cheese Uses<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Sandwiches<\/strong>&nbsp;- Grilled cheese, burgers, melts<\/li>\n\n\n\n<li><strong>Sauces<\/strong>&nbsp;- Queso, cheese dips, fondue, <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-velveeta\/\">nacho cheese<\/a><\/li>\n\n\n\n<li><strong>Casseroles<\/strong>&nbsp;- Mac and cheese, cheese souffl\u00e9, scalloped potatoes<\/li>\n\n\n\n<li><strong>Snacking<\/strong>&nbsp;- <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">Cheese slices<\/a>, cheese sticks, cheese balls<\/li>\n<\/ul>\n\n\n\n<p>American cheese works well in any recipe where you want the cheese to create a smooth, uniform melted texture. Its mild flavor lets other ingredients shine.<\/p>\n\n\n\n<p><strong>Mozzarella Uses<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Pizza<\/strong>&nbsp;- Baked or fresh mozzarella melted on top<\/li>\n\n\n\n<li><strong>Pasta dishes<\/strong>&nbsp;- Layered lasagna, baked ziti, chicken parm<\/li>\n\n\n\n<li><strong>Salads<\/strong>&nbsp;- Caprese salad, fresh mozzarella with tomatoes<\/li>\n\n\n\n<li><strong>Snacking<\/strong>&nbsp;- Mozzarella balls, mozzarella sticks<\/li>\n<\/ul>\n\n\n\n<p>Mozzarella's binding texture makes it ideal for holding together and topping baked Italian dishes. Its fresh tang balances savory flavors.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> While both essential melted cheeses, American cheese becomes smooth and creamy when melted, while mozzarella retains more structure and shape. This makes American better for uniform dips and sauces, and mozzarella better for toppings that need binding.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Comparative_Nutrition_Tables\"><\/span>Comparative Nutrition Tables<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>To visualize the nutritional differences, here is a side-by-side comparison of the two cheeses per 100 grams:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Nutrient<\/th><th>American Cheese<\/th><th>Mozzarella<\/th><\/tr><\/thead><tbody><tr><td>Calories<\/td><td>300<\/td><td>280<\/td><\/tr><tr><td>Fat<\/td><td>24g<\/td><td>17g<\/td><\/tr><tr><td>Saturated Fat<\/td><td>15g<\/td><td>11g<\/td><\/tr><tr><td>Cholesterol<\/td><td>105mg<\/td><td>54mg<\/td><\/tr><tr><td>Sodium<\/td><td>950mg<\/td><td>85mg<\/td><\/tr><tr><td>Protein<\/td><td>17g<\/td><td>27g<\/td><\/tr><tr><td>Calcium<\/td><td>700mg<\/td><td>220mg<\/td><\/tr><tr><td>Vitamin A<\/td><td>450IU<\/td><td>340IU<\/td><\/tr><tr><td>Vitamin B2<\/td><td>0.4mg<\/td><td>0.3mg<\/td><\/tr><tr><td>Vitamin B12<\/td><td>0.7\u03bcg<\/td><td>0.5\u03bcg<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>As shown, American cheese is higher in calories, cholesterol, sodium, calcium, and vitamins A and B12. Mozzarella provides more protein, less fat, and greater amounts of vitamin B2.<\/p>\n\n\n\n<p><strong>Cheese Texture Comparison<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Cheese<\/th><th>Unmelted Texture<\/th><th>Melted Texture<\/th><\/tr><\/thead><tbody><tr><td>American Cheese<\/td><td>Smooth, slightly rubbery<\/td><td>Completely liquid, creamy, homogeneous<\/td><\/tr><tr><td>Mozzarella<\/td><td>Soft, springy, pliable<\/td><td>Oozy, stringy, binds together<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Looking at texture, unmelted American cheese is smooth and pliable. Melted mozzarella retains more springiness and shape.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Whats_the_Difference_Between_Processed_Cheese_and_Regular_Cheese\"><\/span>What's the Difference Between Processed Cheese and Regular Cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Processed cheeses like American cheese go through an additional manufacturing process to emulsify the proteins. This makes the texture creamier and more spreadable. Regular cheeses like mozzarella skip this protein processing, leaving their structure more intact.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_American_Cheese_Real_Cheese\"><\/span>Is American Cheese Real Cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, American cheese starts with real natural cheeses like cheddar or Colby. However, it's blended with other ingredients that alter the texture, so it's classified as a \"process cheese product.\"<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_Fresh_Mozzarella_the_Same_as_Regular_Mozzarella\"><\/span>Is Fresh Mozzarella the Same as Regular Mozzarella?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>No, fresh mozzarella specifically refers to the soft, fresh version that is eaten within hours or days of production. Regular mozzarella can refer to lower-moisture aged versions used for shredding and cooking.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Which_Melts_Better_on_Pizza_Mozzarella_or_American\"><\/span>Which Melts Better on Pizza: Mozzarella or American?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Mozzarella melts better on pizza since it retains structure when melted. American cheese can become too fluid and greasy. The tangy flavor of fresh mozzarella also complements the tomatoes and dough.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Which_Is_More_Nutritious_American_or_Mozzarella\"><\/span>Which Is More Nutritious: American or Mozzarella?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>It depends on what you're looking for. American cheese has more calcium and vitamins A, B12, and D. Mozzarella is higher in protein, vitamin B2, and zinc and contains less cholesterol and sodium.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>American and mozzarella cheeses<\/strong> have distinct differences that impact their flavor, texture, nutrition, and usage.<\/p>\n\n\n\n<p>While American cheese dominates melty applications like grilled cheese, mozzarella's binding properties suit it for pizza and lasagna.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>American cheese and mozzarella are two of the most popular cheeses in the United States. While they share some similarities, there are also significant differences between these two cheese varieties in terms of ingredients, nutrition, flavor, texture, and cooking applications. History and Origins To begin, let's examine the origins and background of each cheese variety. 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