Feta Cheese vs Ricotta Salata Cheese

Q: Is Feta Cheese the same as Ricotta Salata Cheese?

No. Feta Cheese and Ricotta Salata Cheese are distinct cheeses from Greece and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Feta Cheese for Ricotta Salata Cheese?

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

Q: Does Feta Cheese taste like Ricotta Salata Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Feta Cheese or Ricotta Salata 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.

Feta Cheese

Ricotta Salata Cheese

Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Ricotta Salata Cheese is semi-hard, whey and made from sheep milk, originating in Italy.

What Is Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

What Is Ricotta Salata Cheese?

Ricotta Salata is a pressed, salted, dried, and aged version of ricotta, which turns it into a firm, crumbly cheese with a mild, milky flavor and a slightly salty bite. It's frequently grated over pasta, salads, or used in cooked dishes where a gentle cheese flavor is desired.

What's the Difference Between Feta Cheese and Ricotta Salata Cheese?

Origin: Feta Cheese (Greece), Ricotta Salata Cheese (Italy)
Milk type: Feta Cheese (goat's and sheep's milk), Ricotta Salata Cheese (sheep's milk)
Texture: Feta Cheese (Soft, white, aged in brine), Ricotta Salata Cheese (semi-hard, whey)

Side-by-Side Comparison

	Feta Cheese	Ricotta Salata Cheese
Country of Origin	Greece	Italy
Specific Origin	Mainland Greece And Lesbos Prefecture	—
Milk Type	Goat's and sheep's milk	Sheep's milk
Milk Treatment	Pasteurized, sometimes raw	—
Texture	Soft, white, aged in brine	Semi-hard, whey
Rind	None	—
Aging	2 months to longer	—
Taste	Sharp to mild	—

Taste Comparison: Does Feta Cheese Taste Like Ricotta Salata Cheese?

Their flavor profiles are distinct.

Can You Substitute Feta Cheese for Ricotta Salata Cheese?

Feta Cheese can stand in for Ricotta Salata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for semi-hard, whey.

Which Is Better, Feta Cheese or Ricotta Salata Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a semi-hard, whey profile, Ricotta Salata Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Feta Cheese the same as Ricotta Salata Cheese?

No, they're distinct cheeses. Feta Cheese originates in Greece, while Ricotta Salata Cheese comes from Italy. Feta Cheese is made from goat and sheep milk; Ricotta Salata Cheese uses sheep.

Is Feta Cheese similar to Ricotta Salata Cheese?

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

Can I substitute Feta Cheese for Ricotta Salata Cheese?

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

Does Feta Cheese taste like Ricotta Salata Cheese?

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

What is Feta Cheese made of?

Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

What is Ricotta Salata Cheese made of?

Ricotta Salata Cheese is made from sheep milk. It originates in Italy.

Which should I choose, Feta Cheese or Ricotta Salata Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Ricotta Salata Cheese is semi-hard, whey.