All Comparisons

Ricotta Cheese vs Emmental 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.

Emmental Cheese

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Ricotta is not a protected cheese. Emmental Cheese has a PDO (2004).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Emmental Cheese is made with cow milk that is typically raw.

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". Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard".

Flavor and Aroma

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild". Emmental Cheese has a nutty, sweet flavor.

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Emmental Cheese has a color of yellow , comes in round loaves and has an aging period of 4 months to over 1 year .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet.

Ricotta Cheese Emmental Cheese
Country of Origin Italy Switzerland
Specific Origin Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's, Sheep's, Buffalo's Raw Cow's Milk
Milk Treatment Whey Raw
Fat Content Varies Minimum of 45% (dry matter)
Moisture Content High
Rind None
Texture Soft, moist Hard or medium-hard
Flavor Sweet, slightly creamy Nutty, sweet
Aroma Mild
Colors White Yellow
Forms Grainy soft mass Round loaves
Age Fresh 4 months to over 1 year
Rennet Type Animal or Microbial
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