Pimento Cheese vs Ricotta Cheese
In this article, we’ll explore the answers to the most common questions about Pimento Cheese and Ricotta Cheese, including:
- "What is the difference between Pimento Cheese and Ricotta Cheese?"
- "Is Pimento Cheese and Ricotta Cheese the same?"
- "How does Pimento Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Pimento Cheese compare to Ricotta Cheese?"
- "Is Pimento Cheese or Ricotta Cheese better?"
Pimento Cheese Overview
Pimento cheese is a popular spread in the Southern United States, made from cheddar cheese, pimento peppers, and mayonnaise. Sometimes referred to as the "pâté of the South," it has a creamy, tangy flavor and is often used as a filling for sandwiches, a topping for crackers, or a dip for vegetables.
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
Ranking
Pimento is ranked #71 out of 375 types.
Ricotta is ranked #23 out of 375 types.
Country of Origin
Pimento Cheese comes from United States. Ricotta Cheese originated from Italy.
Milk Type and Treatment
Pimento Cheese is made with unknown milk. Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Pimento's texture can be described as "spreadable". Ricotta Cheese has a fat content of varies and a moisture content of . Ricotta's texture can be described as "soft, moist".
Flavor and Aroma
Pimento Cheese has a sweet, rounded chili flavor. Pimento's aroma can be described as "sweet, rounded chili". Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild".
Appearance and Aging
Pimento Cheese's appearance is available in grated cheese mixed into a spread . Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .
Rind and Rennet Type
Ricotta Cheese's rind is described as none , with animal or microbial rennet.
Side-by-Side Comparison Table
Pimento Cheese | Ricotta Cheese | |
---|---|---|
Country of Origin | United States | Italy |
Specific Origin | Southern United States | |
Milk Type | Cheddar, farmers’ style | Cow's, Sheep's, Buffalo's |
Milk Treatment | Whey | |
Fat Content | Varies | |
Moisture Content | High | |
Rind | None | |
Texture | Spreadable | Soft, moist |
Flavor | Sweet, rounded chili | Sweet, slightly creamy |
Aroma | Sweet, rounded chili | Mild |
Colors | White | |
Forms | Grated cheese mixed into a spread | Grainy soft mass |
Age | Fresh | |
Rennet Type | Animal or Microbial |