Blue Cheese vs Ricotta Cheese

Q: Is Blue Cheese the same as Ricotta Cheese?

No. Blue Cheese and Ricotta Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Blue Cheese for Ricotta Cheese?

In most recipes you can swap Blue Cheese for Ricotta Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Blue Cheese or Ricotta Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

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?

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 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 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
Specific Origin	—	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
Pairs well with	Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb and more	Fruit Compote, Pumpkin, Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry and more

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.

Which is your favorite?

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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.