Blue Cheese vs Ricotta Cheese
Blue Cheese
Ricotta Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo milk, originating in Italy.
What Is Blue Cheese?
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.
What Is Ricotta Cheese?
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.
What's the Difference Between Blue Cheese and Ricotta Cheese?
- Origin: Blue Cheese (France), Ricotta Cheese (Italy)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Ricotta Cheese (Whey)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Ricotta Cheese (Soft, moist)
- Rind: Blue Cheese (Natural), Ricotta Cheese (None)
- Aging: Blue Cheese (Typically aged 2-6 months), Ricotta Cheese (Fresh)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Ricotta Cheese (Sweet, slightly creamy)
Side-by-Side Comparison
| Blue Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Pasteurized or Raw | Whey |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, moist |
| Rind | Natural | None |
| Aging | Typically aged 2-6 months | Fresh |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Sweet, slightly creamy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Ricotta Cheese | |
|---|---|---|
| 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 |
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Where to buy Blue Cheese and Ricotta Cheese
Blue Cheese
Ricotta Cheese
Taste Comparison: Does Blue Cheese Taste Like Ricotta Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Ricotta Cheese brings sweet, slightly creamy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Ricotta Cheese's mild. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Ricotta Cheese leans toward depending on milk source. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Ricotta Cheese at fresh.
Can You Substitute Blue Cheese for Ricotta Cheese?
Blue Cheese can stand in for Ricotta 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 soft, moist. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Ricotta Cheese brings sweet, slightly creamy notes.
Which Is Better, Blue Cheese or Ricotta 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 soft, moist profile, Ricotta Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.
Frequently Asked Questions
Is Blue Cheese the same as Ricotta Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Ricotta Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Ricotta Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Ricotta Cheese fresh.
Is Blue Cheese similar to Ricotta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Ricotta Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Ricotta Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Ricotta Cheese is sweet, slightly creamy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Ricotta Cheese is closer to mild.
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 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, Blue Cheese or Ricotta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Ricotta Cheese is soft, moist.
See full profiles: Blue Cheese and Ricotta Cheese.