All Comparisons

Ricotta Cheese vs Gorgonzola 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.

Gorgonzola Cheese

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

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. Gorgonzola Cheese has a PDO (1996).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Gorgonzola Cheese is made with cow milk that is typically 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". Gorgonzola's texture can be described as "soft to crumbly".

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .

Rind and Rennet Type

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

Ricotta Cheese Gorgonzola Cheese
Country of Origin Italy Italy
Specific Origin Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Cow's, Sheep's, Buffalo's Cow’s milk
Milk Treatment Whey Pasteurized
Fat Content Varies
Moisture Content High
Rind None None
Texture Soft, moist Soft to crumbly
Flavor Sweet, slightly creamy Sweet to savory
Aroma Mild
Colors White Straw-white, blue-green veins
Forms Grainy soft mass 13 to 26 pounds
Age Fresh 2 to 3 months
Rennet Type Animal or Microbial
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