Cheddar and mozzarella are the two most-used cheeses in everyday cooking — one for sharp flavour, one for stretch and melt — and while both are calcium-rich staples, they differ enough to matter for how you use them.
| Nutrient | Cheddar Cheese | Mozzarella |
|---|---|---|
| Calories | 410 kcal | 299 kcal |
| Protein | 24.25 g ✓ | 22.2 g |
| Total Carbohydrate | 2.13 g | 2.4 g |
| Dietary Fiber | 0 g | 0 g |
| Total Sugars | 0.27 g | 0 g ✓ |
| Total Fat | 33.82 g | 22.1 g |
| Saturated Fat | 19.37 g | 13.9 g ✓ |
| Sodium | 644 mg | 486 mg ✓ |
Notable compounds in each
When to choose each
Reach for mozzarella when saturated fat and sodium are a consideration — it’s noticeably lower in both — and for its characteristic melt and stretch that cheddar doesn’t replicate. Reach for cheddar for a more concentrated, sharper flavour that means you may use less of it, and for slightly more protein and calcium per 100 g. Both are excellent calcium sources; portion size matters for either given how calorie-dense cheese is generally.
Common questions
Which cheese is lower in calories? Mozzarella, by a meaningful margin — roughly a quarter fewer calories than cheddar per 100 g, mostly down to its lower fat content.
Is one better for melting? Mozzarella is the clear choice for stretch and melt (think pizza), thanks to its moisture content and protein structure. Cheddar melts smoothly too but doesn’t stretch the same way, and suits grating over dishes better than pulling into strings.
Nutrition values are USDA FoodData Central approximations — see our editorial approach for how we source and verify data.