Monastery Cheeses vs Ricotta Cheese
Monastery Cheeses is a soft, semi-soft, brined cow-milk cheese from Belgium, Canada, France, Switzerland and United States, while Ricotta Cheese is soft, moist and made from cow, goat, sheep, or buffalo milk, originating in Italy.
What Is Monastery Cheeses?
Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.
What Is Ricotta Cheese?
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.
What's the Difference Between Monastery Cheeses and Ricotta Cheese?
- Origin: Monastery Cheeses (Belgium, Canada, France, Switzerland and United States), Ricotta Cheese (Italy)
- Milk type: Monastery Cheeses (cow's milk), Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk)
- Milk treatment: Monastery Cheeses (pasteurized or unpasteurized), Ricotta Cheese (Whey)
- Texture: Monastery Cheeses (soft, semi-soft, brined), Ricotta Cheese (Soft, moist)
- Rind: Monastery Cheeses (washed), Ricotta Cheese (None)
- Taste: Monastery Cheeses (mild, pungent), Ricotta Cheese (Sweet, slightly creamy)
Side-by-Side Comparison
| Monastery Cheeses | Ricotta Cheese | |
|---|---|---|
| Country of Origin | Belgium, Canada, France, Switzerland And United States | Italy |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Pasteurized or unpasteurized | Whey |
| Texture | Soft, semi-soft, brined | Soft, moist |
| Rind | Washed | None |
| Aging | — | Fresh |
| Taste | Mild, pungent | Sweet, slightly creamy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Monastery Cheeses | Ricotta Cheese | |
|---|---|---|
| Best Pairings | — | Fruit Compote, Pumpkin |
| Other Good Pairings | — | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
Which would you pick?
One click, anonymous — see what others chose.
Where to buy Monastery Cheeses and Ricotta Cheese
Monastery Cheeses
Ricotta Cheese
Taste Comparison: Does Monastery Cheeses Taste Like Ricotta Cheese?
Monastery Cheeses reads as mild, pungent, while Ricotta Cheese brings sweet, slightly creamy character. On the nose, Monastery Cheeses offers pungent, strong, contrasted with Ricotta Cheese's mild.
Can You Substitute Monastery Cheeses for Ricotta Cheese?
Monastery Cheeses can stand in for Ricotta Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, semi-soft, brined bite and body where the recipe calls for soft, moist. Flavor-wise, Monastery Cheeses reads as mild, pungent while Ricotta Cheese brings sweet, slightly creamy notes.
Which Is Better, Monastery Cheeses or Ricotta Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, semi-soft, brined cheese, go with Monastery Cheeses. For a soft, moist profile, Ricotta Cheese is the better fit. Flavor-wise, Monastery Cheeses suits recipes that want mild, pungent notes, while Ricotta Cheese fits dishes calling for sweet, slightly creamy.
Frequently Asked Questions
Is Monastery Cheeses the same as Ricotta Cheese?
No, they're distinct cheeses. Monastery Cheeses originates in Belgium, Canada, France, Switzerland and United States, while Ricotta Cheese comes from Italy. Monastery Cheeses is made from cow milk; Ricotta Cheese uses cow, goat, sheep, or buffalo.
Is Monastery Cheeses similar to Ricotta Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Monastery Cheeses for Ricotta Cheese?
You can, but expect a shift in richness and milk character.
Does Monastery Cheeses taste like Ricotta Cheese?
Monastery Cheeses reads as mild, pungent, while Ricotta Cheese is sweet, slightly creamy. Aromas also diverge. Monastery Cheeses leans pungent, strong, and Ricotta Cheese is closer to mild.
What is Monastery Cheeses made of?
Monastery Cheeses is made from cow milk (pasteurized or unpasteurized). It originates in Belgium, Canada, France, Switzerland and United States.
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, Monastery Cheeses or Ricotta Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Monastery Cheeses is soft, semi-soft, brined, while Ricotta Cheese is soft, moist.
See full profiles: Monastery Cheeses and Ricotta Cheese.