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Parmigiano Reggiano Cheese vs Ricotta Cheese
Parmigiano Reggiano Cheese
Ricotta Cheese
In this article, we'll explore the answers to the most common questions about Parmigiano Reggiano Cheese and Ricotta Cheese, including:
- "What is the difference between Parmigiano Reggiano Cheese and Ricotta Cheese?"
- "Is Parmigiano Reggiano Cheese and Ricotta Cheese the same?"
- "How does Parmigiano Reggiano Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Parmigiano Reggiano Cheese compare to Ricotta Cheese?"
- "Is Parmigiano Reggiano Cheese or Ricotta Cheese better?"
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Ricotta Cheese Overview
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.
Comparing the Two Cheeses
Country of Origin
Parmigiano Reggiano Cheese comes from Italy. Ricotta Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Parmigiano Reggiano Cheese has a PDO (1996). Ricotta is not a protected cheese.
Milk Type and Treatment
Parmigiano Reggiano Cheese is made with cow milk that is typically raw. Ricotta Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky". Ricotta Cheese has a fat content of varies and a moisture content of none. Ricotta's texture can be described as "soft, moist".
Taste and Aroma
Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky". Ricotta Cheese has a sweet, slightly creamy taste. Ricotta's aroma can be described as "mild".
Appearance and Aging
Parmigiano Reggiano Cheese's appearance is colored straw or light straw , is available in cylindrical, slightly convex sides and is aged 12 to 36 months . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .
Rind and Rennet Type
Parmigiano Reggiano Cheese's rind is described as hard and uses calf rennet. Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Ranking
Parmigiano Reggiano is ranked #91 out of 996 types based on community views. Ricotta is ranked #20 out of 996 types based on community views.
Pairing Comparison
| Parmigiano Reggiano | Ricotta | |
|---|---|---|
| Best Pairings | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes | Fruit Compote, Pumpkin |
| Other Good Pairings | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
For more details, check the full pairing guides on the Parmigiano Reggiano and Ricotta pages.
Side-by-Side Comparison Table
| Parmigiano Reggiano Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Emilia-Romagna Region | Not Specified |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw | Whey |
| Fat Content | Minimum 32% | Varies |
| Moisture Content | Not Specified | High |
| Rind | Hard | None |
| Texture | Grainy, flaky | Soft, moist |
| Taste | Umami | Sweet, slightly creamy |
| Aroma | Mild, Milky | Mild |
| Colors | Straw or light straw | White |
| Forms | Cylindrical, slightly convex sides | Grainy soft mass |
| Age | 12 to 36 months | Fresh |
| Rennet Type | Calf rennet | Animal or Microbial |
Which One Should You Choose?
If you prefer a grainy, flaky cheese, go for Parmigiano Reggiano. But if you enjoy a soft, moist consistency, Ricotta might be the better pick. Parmigiano Reggiano has a umami taste, making it great for various dishes. Meanwhile, Ricotta offers a sweet, slightly creamy profile, ideal for different meals.
