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Mozzarella Cheese vs Ricotta Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's 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

Mozzarella Cheese's composition reveals that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy. 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

Mozzarella Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. It has an aroma of mild. 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

Mozzarella Cheese's appearance can be described by its color, which is white, and it is available in balls, blocks, shredded. This variety is aged eaten fresh. 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

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

Mozzarella Cheese Ricotta Cheese
Country of Origin Italy Italy
Specific Origin
Milk Type Cow's Cow's, Sheep's, Buffalo's
Milk Treatment Pasteurized Whey
Fat Content Varies Varies
Moisture Content High High
Rind None None
Texture Soft, creamy Soft, moist
Flavor Mild, milky Sweet, slightly creamy
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Depending on milk source
Aroma Mild Mild
Colors White White
Forms Balls, blocks, shredded Grainy soft mass
Age Eaten fresh Fresh
Rennet Type Calf's or microbial rennet Animal or Microbial