All Comparisons

Ricotta Cheese vs Cheddar Cheese

Ricotta Cheese

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.

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Comparing the Two Cheeses

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.

Composition and Texture

Ricotta Cheese has a fat content of varies and a moisture content of high. Ricotta's texture can be described as "soft, moist". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of high. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild". Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet. Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .

Ricotta Cheese Cheddar Cheese
Country of Origin Italy United Kingdom
Specific Origin Southwest (Somerset, Gloucester)
Milk Type Cow's, Sheep's, Buffalo's Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Whey Raw, Thermized, Pasteurized
Fat Content Varies At least 50% fat in dry matter
Moisture Content High Up to 39%
Rind None Varies (natural, cloth, wax, plastic)
Texture Soft, moist Varies (rubbery to friable and crystalline)
Flavor Sweet, slightly creamy Mild to sharp, buttery to brothy and savory
Aroma Mild Varies
Colors White Natural or dyed orange
Forms Grainy soft mass Tiny truckles to 650-pound blocks
Age Fresh A few months to several years
Rennet Type Animal or Microbial