, then select "Add to Home Screen" to get instant access.
Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Provolone Cheese vs Ricotta Cheese
Provolone Cheese
Ricotta Cheese
In this article, we'll explore the answers to the most common questions about Provolone Cheese and Ricotta Cheese, including:
- "What is the difference between Provolone Cheese and Ricotta Cheese?"
- "Is Provolone Cheese and Ricotta Cheese the same?"
- "How does Provolone Cheese compare to Ricotta Cheese cheese?"
- "How does the taste of Provolone Cheese compare to Ricotta Cheese?"
- "Is Provolone Cheese or Ricotta Cheese better?"
Provolone Cheese Overview
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
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
Provolone Cheese comes from Italy. Ricotta Cheese originated from Italy.
Milk Type and Treatment
Provolone Cheese is made with cow milk. Ricotta Cheese is made with cow, goat, sheep, or buffalo milk that is typically unknown.
Composition and Texture
Provolone's texture can be described as "semi-hard, artisan". 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
Provolone Cheese has a tangy taste. Provolone's aroma can be described as "pleasant". Ricotta Cheese has a sweet, slightly creamy taste. Ricotta's aroma can be described as "mild".
Appearance and Aging
Provolone Cheese's appearance is colored pale yellow . 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.
Ranking
Provolone is ranked #5 out of 996 types based on community views. Ricotta is ranked #24 out of 996 types based on community views.
Pairing Comparison
| Provolone | Ricotta | |
|---|---|---|
| Best Pairings | Pastrami, Salami | Fruit Compote, Pumpkin |
| Other Good Pairings | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey | Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry, Roasted Vegetables, Strawberries |
For more details, check the full pairing guides on the Provolone and Ricotta pages.
Side-by-Side Comparison Table
| Provolone Cheese | Ricotta Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Not Specified | Whey |
| Fat Content | Not Specified | Varies |
| Moisture Content | Not Specified | High |
| Rind | Not Specified | None |
| Texture | Semi-hard, artisan | Soft, moist |
| Taste | Tangy | Sweet, slightly creamy |
| Aroma | Pleasant | Mild |
| Colors | Pale yellow | White |
| Forms | Not Specified | Grainy soft mass |
| Age | Not Specified | Fresh |
| Rennet Type | Not Specified | Animal or Microbial |
Which One Should You Choose?
If you prefer a semi-hard, artisan cheese, go for Provolone. But if you enjoy a soft, moist consistency, Ricotta might be the better pick. Provolone has a tangy taste, making it great for various dishes. Meanwhile, Ricotta offers a sweet, slightly creamy profile, ideal for different meals.
