Blue Cheese vs Ricotta di Pecora Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Ricotta di Pecora Cheese is fresh soft, whey and made from sheep milk, originating in Italy.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
What Is Ricotta di Pecora Cheese?
Ricotta di Pecora is a fresh sheep whey cheese from Sicily, Sardinia, Campania, Lazio and other parts of southern Italy. It is on Sicily's list of traditional agri-food products and shows up constantly in Sicilian sweets.
What's the Difference Between Blue Cheese and Ricotta di Pecora Cheese?
- Origin: Blue Cheese (France), Ricotta di Pecora Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Ricotta di Pecora Cheese (sheep's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Ricotta di Pecora Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Ricotta di Pecora Cheese (fresh soft, whey)
- Rind: Blue Cheese (Natural), Ricotta di Pecora Cheese (natural)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Ricotta di Pecora Cheese (creamy, sweet)
Side-by-Side Comparison
| Blue Cheese | Ricotta di Pecora Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | — | Sicily, Sardinia, Campania, Lazio |
| Milk Type | Cow, Sheep, Goat | Sheep's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Fresh soft, whey |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | — |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Creamy, sweet |
Taste Comparison: Does Blue Cheese Taste Like Ricotta di Pecora Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Ricotta di Pecora Cheese brings creamy, sweet character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Ricotta di Pecora Cheese's fresh.
Can You Substitute Blue Cheese for Ricotta di Pecora Cheese?
Blue Cheese can stand in for Ricotta di Pecora Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for fresh soft, whey. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Ricotta di Pecora Cheese brings creamy, sweet notes.
Which Is Better, Blue Cheese or Ricotta di Pecora Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a fresh soft, whey profile, Ricotta di Pecora Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Ricotta di Pecora Cheese fits dishes calling for creamy, sweet.
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Frequently Asked Questions
Is Blue Cheese the same as Ricotta di Pecora Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Ricotta di Pecora Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Ricotta di Pecora Cheese uses sheep.
Is Blue Cheese similar to Ricotta di Pecora Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Ricotta di Pecora Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Ricotta di Pecora Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Ricotta di Pecora Cheese is creamy, sweet. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Ricotta di Pecora Cheese is closer to fresh.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Ricotta di Pecora Cheese made of?
Ricotta di Pecora Cheese is made from sheep milk (unpasteurized). It originates in Italy.
Which should I choose, Blue Cheese or Ricotta di Pecora Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Ricotta di Pecora Cheese is fresh soft, whey.