Camembert Cheese vs Ricotta Romana Cheese

Q: Is Camembert Cheese the same as Ricotta Romana Cheese?

No. Camembert Cheese and Ricotta Romana 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 Camembert Cheese for Ricotta Romana Cheese?

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

Q: Which should I choose, Camembert Cheese or Ricotta Romana 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.

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Ricotta Romana Cheese is soft, moist and made from sheep milk, originating in Italy.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What Is Ricotta Romana Cheese?

Ricotta Romana is a PDO-protected ricotta from the Lazio region, made from sheep's milk. It has a grainier texture and a richer, slightly saltier flavor compared to other ricottas, which makes it a favorite for adding depth to traditional Roman dishes, such as spinach and ricotta gnocchi.

What's the Difference Between Camembert Cheese and Ricotta Romana Cheese?

Origin: Camembert Cheese (France), Ricotta Romana Cheese (Italy)
Milk type: Camembert Cheese (cow's milk), Ricotta Romana Cheese (Sheep's)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Ricotta Romana Cheese (Whey)
Texture: Camembert Cheese (soft, artisan), Ricotta Romana Cheese (Soft, moist)
Rind: Camembert Cheese (Bloomy), Ricotta Romana Cheese (None)
Aging: Camembert Cheese (minimum 3 weeks), Ricotta Romana Cheese (Fresh)
Taste: Camembert Cheese (slightly sour, stronger than brie), Ricotta Romana Cheese (Sweet, slightly creamy)

Side-by-Side Comparison

	Camembert Cheese	Ricotta Romana Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Lazio
Milk Type	Cow's milk	Sheep's
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Whey
Texture	Soft, artisan	Soft, moist
Rind	Bloomy	None
Aging	Minimum 3 weeks	Fresh
Taste	Slightly sour, stronger than brie	Sweet, slightly creamy

Taste Comparison: Does Camembert Cheese Taste Like Ricotta Romana Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Ricotta Romana Cheese brings sweet, slightly creamy character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Ricotta Romana Cheese's mild. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Ricotta Romana Cheese leans toward characteristic delicate and sweet flavor. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Ricotta Romana Cheese at fresh.

Can You Substitute Camembert Cheese for Ricotta Romana Cheese?

Camembert Cheese can stand in for Ricotta Romana Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft, moist. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Ricotta Romana Cheese brings sweet, slightly creamy notes.

Which Is Better, Camembert Cheese or Ricotta Romana Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a soft, moist profile, Ricotta Romana Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Ricotta Romana Cheese fits dishes calling for sweet, slightly creamy.

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Ricotta Romana Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Ricotta Romana Cheese comes from Italy. Camembert Cheese is made from cow milk; Ricotta Romana Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Ricotta Romana Cheese fresh.

Is Camembert Cheese similar to Ricotta Romana Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Camembert Cheese for Ricotta Romana Cheese?

You can, but expect a shift in richness and milk character.

Does Camembert Cheese taste like Ricotta Romana Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Ricotta Romana Cheese is sweet, slightly creamy. Aromas also diverge. Camembert Cheese leans buttery, rich, and Ricotta Romana Cheese is closer to mild.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

What is Ricotta Romana Cheese made of?

Ricotta Romana Cheese is made from sheep milk (whey), using animal rennet. It's typically aged fresh. It originates in Italy.

Which should I choose, Camembert Cheese or Ricotta Romana Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Ricotta Romana Cheese is soft, moist.