, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Blue Cheese vs Ricotta Salata Cheese
Blue Cheese
Ricotta Salata Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Ricotta Salata Cheese, including:
- "What is the difference between Blue Cheese and Ricotta Salata Cheese?"
- "Is Blue Cheese and Ricotta Salata Cheese the same?"
- "How does Blue Cheese compare to Ricotta Salata Cheese cheese?"
- "How does the taste of Blue Cheese compare to Ricotta Salata Cheese?"
- "Is Blue Cheese or Ricotta Salata Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Ricotta Salata Cheese Overview
Ricotta Salata is a pressed, salted, dried, and aged version of ricotta, which turns it into a firm, crumbly cheese with a mild, milky flavor and a slightly salty bite. It's frequently grated over pasta, salads, or used in cooked dishes where a gentle cheese flavor is desired.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Ricotta Salata Cheese originated from Italy.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Ricotta Salata Cheese is made with sheep milk.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Ricotta Salata's texture can be described as "semi-hard, whey".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Ricotta Salata is ranked #69 out of 996 types based on community views.
Pairing Comparison
| Blue | Ricotta Salata | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | No pairings listed. |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Vinho Verde |
For more details, check the full pairing guides on the Blue and Ricotta Salata pages.
Side-by-Side Comparison Table
| Blue Cheese | Ricotta Salata Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Sheep's milk |
| Milk Treatment | Pasteurized or Raw | Not Specified |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Not Specified |
| Texture | Crumbly, Creamy, Semi-Soft | Semi-hard, whey |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Not Specified |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | Not Specified |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a semi-hard, whey consistency, Ricotta Salata might be the better pick.
