All Comparisons

Ricotta Cheese vs Feta 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.

Feta Cheese

Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

Comparing the Two Cheeses

Certification

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. Feta Cheese has a PDO (2002).

Milk Type and Treatment

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

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". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".

Flavor and Aroma

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild". Feta Cheese has a sharp to mild flavor.

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .

Rind and Rennet Type

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

Ricotta Cheese Feta Cheese
Country of Origin Italy Greece
Specific Origin Throughout Greece
Certification None PDO (2002)
Milk Type Cow's, Sheep's, Buffalo's Sheep's Milk, or blend with Goat's
Milk Treatment Whey Pasteurized, sometimes raw
Fat Content Varies
Moisture Content High High
Rind None None
Texture Soft, moist Soft, white, aged in brine
Flavor Sweet, slightly creamy Sharp to mild
Aroma Mild
Colors White White
Forms Grainy soft mass Blocks submerged in brine, barrels
Age Fresh 2 months to longer
Rennet Type Animal or Microbial