, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Cambozola Cheese vs Ricotta Cheese
Cambozola Cheese
Ricotta Cheese
In this article, we'll explore the answers to the most common questions about Cambozola Cheese and Ricotta Cheese, including:
- "What is the difference between Cambozola Cheese and Ricotta Cheese?"
- "Is Cambozola Cheese and Ricotta Cheese the same?"
- "How does Cambozola Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Cambozola Cheese compare to Ricotta Cheese?"
- "Is Cambozola Cheese or Ricotta Cheese better?"
Cambozola Cheese Overview
Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's particularly loved for its melt-in-the-mouth texture and is a popular choice on cheeseboards.
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
Cambozola Cheese comes from Germany. Ricotta Cheese originated from Italy.
Milk Type and Treatment
Cambozola Cheese is made with cow milk that is typically pasteurized. Ricotta Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Cambozola's texture can be described as "soft, soft-ripened". Ricotta Cheese has a fat content of varies and a moisture content of none. Ricotta's texture can be described as "soft, moist".
Taste and Aroma
Ricotta Cheese has a sweet, slightly creamy taste. Ricotta's aroma can be described as "mild".
Appearance and Aging
Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .
Rind and Rennet Type
Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Ranking
Cambozola is ranked #93 out of 996 types based on community views. Ricotta is ranked #22 out of 996 types based on community views.
Pairing Comparison
| Cambozola | Ricotta | |
|---|---|---|
| Best Pairings | No pairings listed. | Fruit Compote, Pumpkin |
| Other Good Pairings | No additional pairings listed. | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
For more details, check the full pairing guides on the Cambozola and Ricotta pages.
Side-by-Side Comparison Table
| Cambozola Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | Germany | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Pasteurized | Whey |
| Fat Content | Not Specified | Varies |
| Moisture Content | Not Specified | High |
| Rind | Not Specified | None |
| Texture | Soft, soft-ripened | Soft, moist |
| Taste | Not Specified | Sweet, slightly creamy |
| Aroma | Not Specified | Mild |
| Colors | Not Specified | White |
| Forms | Not Specified | Grainy soft mass |
| Age | Not Specified | Fresh |
| Rennet Type | Not Specified | Animal or Microbial |
Which One Should You Choose?
If you prefer a soft, soft-ripened cheese, go for Cambozola. But if you enjoy a soft, moist consistency, Ricotta might be the better pick.
