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Blue Cheese vs Ricotta Cheese
Blue Cheese
Ricotta Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Ricotta Cheese, including:
- "What is the difference between Blue Cheese and Ricotta Cheese?"
- "Is Blue Cheese and Ricotta Cheese the same?"
- "How does Blue Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Blue Cheese compare to Ricotta Cheese?"
- "Is Blue Cheese or Ricotta 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 Cheese Overview
Ricotta is a soft Italian cheese made from the whey left over from the production of other cheeses, primarily sheep, cow, goat, or buffalo milk. It has a creamy texture and a mild, sweet flavor, making it versatile for both savory dishes, like lasagna and ravioli, and sweet dishes, such as cheesecakes and cannoli.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Ricotta 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 Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.
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 Cheese has a fat content of varies and a moisture content of around 30-50%. Ricotta's texture can be described as "soft, moist".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Ricotta Cheese has a sweet, slightly creamy taste. Ricotta's aroma can be described as "mild".
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 . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Ricotta is ranked #24 out of 996 types based on community views.
Pairing Comparison
| Blue | Ricotta | |
|---|---|---|
| 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 | Fruit Compote, Pumpkin |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
For more details, check the full pairing guides on the Blue and Ricotta pages.
Side-by-Side Comparison Table
| Blue Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Pasteurized or Raw | Whey |
| Fat Content | Around 25-35% | Varies |
| Moisture Content | Around 30-50% | High |
| Rind | Natural | None |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, moist |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet, slightly creamy |
| Aroma | Strong, Pungent, Earthy, Funky | Mild |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Grainy soft mass |
| Age | Typically aged 2-6 months | Fresh |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal or Microbial |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft, moist consistency, Ricotta might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Ricotta offers a sweet, slightly creamy profile, ideal for different meals.
