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Feta Cheese vs Ricotta Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Feta Cheese can be made out of milk from sheep's milk, or blend with goat's and is typically pasteurized, sometimes 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

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. 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

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 months to longer. 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

Feta Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Ricotta Cheese is none, with rennet type animal or microbial.

Feta Cheese Ricotta Cheese
Country of Origin Greece Italy
Specific Origin Throughout Greece
Certification PDO (2002) None
Milk Type Sheep's Milk, or blend with Goat's Cow's, Sheep's, Buffalo's
Milk Treatment Pasteurized, sometimes raw Whey
Fat Content Varies
Moisture Content High High
Rind None None
Texture Soft, white, aged in brine Soft, moist
Flavor Sharp to mild Sweet, slightly creamy
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer. Depending on milk source
Aroma Mild
Colors White White
Forms Blocks submerged in brine, barrels Grainy soft mass
Age 2 months to longer Fresh
Rennet Type Animal or Microbial