Cheddar and mozzarella are the two workhorses of most kitchens, but they are not interchangeable. Here's a quick guide.
Mozzarella
Mild, milky and famous for its melt and stretch. It's the default for pizza, lasagna and anything where you want gooey, stringy cheese.
Cheddar
Sharper and more savoury, cheddar brings colour and bold flavour. Slices are perfect for burgers and sandwiches; blocks are great for grating over bakes.
Using them together
Many kitchens blend the two — mozzarella for melt, cheddar for flavour and colour. A 70/30 blend is a popular starting point.
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