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Emmental Cheese vs Ricotta Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Similarly, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey during processing.

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified.. Similarly, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. Its aroma is described as mild.

Appearance and Aging

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. Similarly, Ricotta Cheese features a color that is white, comes in grainy soft mass, and has an aging period of fresh.

Rind and Rennet Type

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Ricotta Cheese is none, with rennet type animal or microbial.

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
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Depending on milk source
Aroma Mild
Colors Yellow White
Forms Round loaves Grainy soft mass
Age 4 months to over 1 year Fresh
Rennet Type Animal or Microbial