Bartlett Cheese vs Ricotta Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo milk, originating in Italy.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

What Is Ricotta Cheese?

Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as in lasagne and ravioli.

What's the Difference Between Bartlett Cheese and Ricotta Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Ricotta Cheese (Italy)
• Milk type: Bartlett Cheese (sheep's milk), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
• Milk treatment: Bartlett Cheese (unpasteurized), Ricotta Cheese (Whey)
• Texture: Bartlett Cheese (soft, artisan), Ricotta Cheese (Soft, moist)
• Rind: Bartlett Cheese (mold ripened), Ricotta Cheese (None)
• Taste: Bartlett Cheese (buttery, milky), Ricotta Cheese (Sweet, slightly creamy)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Ricotta Cheese?

Bartlett Cheese reads as buttery, milky, while Ricotta Cheese brings sweet, slightly creamy character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Ricotta Cheese's mild.

Can You Substitute Bartlett Cheese for Ricotta Cheese?

Bartlett Cheese can stand in for Ricotta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft, moist. Flavor-wise, Bartlett Cheese reads as buttery, milky while Ricotta Cheese brings sweet, slightly creamy notes.

Which Is Better, Bartlett Cheese or Ricotta Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a soft, moist profile, Ricotta Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.

Frequently Asked Questions

Is Bartlett Cheese the same as Ricotta Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Ricotta Cheese comes from Italy. Bartlett Cheese is made from sheep milk; Ricotta Cheese uses cow, goat, sheep, or buffalo.

Is Bartlett Cheese similar to Ricotta Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bartlett Cheese for Ricotta Cheese?

You can, but expect a shift in richness and milk character.

Does Bartlett Cheese taste like Ricotta Cheese?

Bartlett Cheese reads as buttery, milky, while Ricotta Cheese is sweet, slightly creamy. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Ricotta Cheese is closer to mild.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

What is Ricotta Cheese made of?

Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.

Which should I choose, Bartlett Cheese or Ricotta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Ricotta Cheese is soft, moist.