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Monterey Jack Cheese vs Ricotta Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. 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

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. 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

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. 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

Monterey Jack Cheese's rind is not specified, and it uses animal rennet. Similarly, the rind of Ricotta Cheese is none, with rennet type animal or microbial.

Monterey Jack Cheese Ricotta Cheese
Country of Origin United States Italy
Specific Origin Monterey County, California
Milk Type Pasteurized cow's milk Cow's, Sheep's, Buffalo's
Milk Treatment Pasteurized Whey
Fat Content Not less than 50% on a dry basis Varies
Moisture Content Not more than 44% High
Rind None
Texture Mild to firm Soft, moist
Flavor Mild to full-flavored Sweet, slightly creamy
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses. Depending on milk source
Aroma Mild
Colors Cream to golden White
Forms Grainy soft mass
Age Six weeks to ten months Fresh
Rennet Type Animal Animal or Microbial