Exmoor Blue Cheese vs Ricotta Cheese

Exmoor Blue Cheese is a soft cow-milk cheese, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo milk, originating in Italy.

What Is Exmoor Blue Cheese?

Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.

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 Exmoor Blue Cheese and Ricotta Cheese?

• Milk type: Exmoor Blue Cheese (Cow), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
• Milk treatment: Exmoor Blue Cheese (Unpasteurized), Ricotta Cheese (Whey)
• Texture: Exmoor Blue Cheese (Soft), Ricotta Cheese (Soft, moist)
• Rind: Exmoor Blue Cheese (Treated with Penicillium candidum), Ricotta Cheese (None)
• Aging: Exmoor Blue Cheese (3 to 6 weeks), Ricotta Cheese (Fresh)

Side-by-Side Comparison

Taste Comparison: Does Exmoor Blue Cheese Taste Like Ricotta Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Exmoor Blue Cheese at 3 to 6 weeks develops a different profile than Ricotta Cheese at fresh.

Can You Substitute Exmoor Blue Cheese for Ricotta Cheese?

Exmoor Blue Cheese can stand in for Ricotta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft, moist.

Which Is Better, Exmoor Blue Cheese or Ricotta Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Exmoor Blue Cheese. For a soft, moist profile, Ricotta Cheese is the better fit.

Frequently Asked Questions

Is Exmoor Blue Cheese the same as Ricotta Cheese?

No, they're distinct cheeses. Exmoor Blue Cheese is made from cow milk; Ricotta Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Exmoor Blue Cheese is typically aged 3 to 6 weeks, Ricotta Cheese fresh.

Is Exmoor Blue Cheese similar to Ricotta Cheese?

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

Can I substitute Exmoor Blue Cheese for Ricotta Cheese?

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

Does Exmoor Blue Cheese taste like Ricotta Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Exmoor Blue Cheese made of?

Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.

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, Exmoor Blue Cheese or Ricotta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Exmoor Blue Cheese is soft, while Ricotta Cheese is soft, moist.