Emmental Cheese vs Ricotta Cheese
Emmental Cheese
Ricotta Cheese
In this article, we’ll explore the answers to the most common questions about Emmental Cheese and Ricotta Cheese, including:
- "What is the difference between Emmental Cheese and Ricotta Cheese?"
- "Is Emmental Cheese and Ricotta Cheese the same?"
- "How does Emmental Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Emmental Cheese compare to Ricotta Cheese?"
- "Is Emmental Cheese or Ricotta Cheese better?"
Emmental Cheese Overview
Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.
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
Ranking
Emmental is ranked #26 out of 375 types.
Ricotta is ranked #23 out of 375 types.
Country of Origin
Emmental Cheese comes from Switzerland. Ricotta Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Emmental Cheese has a PDO (2004). Ricotta is not a protected cheese.
Milk Type and Treatment
Emmental Cheese is made with cow milk that is typically raw. Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard". Ricotta Cheese has a fat content of varies and a moisture content of none. Ricotta's texture can be described as "soft, moist".
Flavor and Aroma
Emmental Cheese has a nutty, sweet flavor. Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild".
Appearance and Aging
Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year . 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.
Side-by-Side Comparison Table
Emmental Cheese | Ricotta Cheese | |
---|---|---|
Country of Origin | Switzerland | Italy |
Specific Origin | Emmental, Canton of Bern | |
Certification | PDO (2004) | None |
Milk Type | Raw Cow's Milk | Cow's, Sheep's, Buffalo's |
Milk Treatment | Raw | Whey |
Fat Content | Minimum of 45% (dry matter) | Varies |
Moisture Content | High | |
Rind | None | |
Texture | Hard or medium-hard | Soft, moist |
Flavor | Nutty, sweet | Sweet, slightly creamy |
Aroma | Mild | |
Colors | Yellow | White |
Forms | Round loaves | Grainy soft mass |
Age | 4 months to over 1 year | Fresh |
Rennet Type | Animal or Microbial |