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Parmigiano Reggiano Cheese vs Ricotta Cheese

Origin and Certification

Parmigiano Reggiano Cheese originates from Italy, specifically from Emilia-Romagna region. It holds certifications such as PDO (1996). Ricotta Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Parmigiano Reggiano Cheese can be made out of milk from cow's milk and is typically 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

Parmigiano Reggiano Cheese's composition reveals that it has a fat content of minimum 32% . The texture is described as grainy, flaky. 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

Parmigiano Reggiano Cheese's flavor profile is characterized by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. It has an aroma of mild, milky. 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

Parmigiano Reggiano Cheese's appearance can be described by its color, which is straw or light straw, and it is available in cylindrical, slightly convex sides. This variety is aged 12 to 36 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

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

Parmigiano Reggiano Cheese Ricotta Cheese
Country of Origin Italy Italy
Specific Origin Emilia-Romagna region
Certification PDO (1996) None
Milk Type Cow's milk Cow's, Sheep's, Buffalo's
Milk Treatment Raw Whey
Fat Content Minimum 32% Varies
Moisture Content High
Rind Hard None
Texture Grainy, flaky Soft, moist
Flavor Umami Sweet, slightly creamy
Flavor Notes Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty Depending on milk source
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