All Comparisons

Ricotta Cheese vs Manchego 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.

Manchego Cheese

Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.

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. Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Manchego Cheese is made with 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". Manchego's texture can be described as "compact".

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Manchego Cheese has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet. Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Ricotta Cheese Manchego Cheese
Country of Origin Italy Spain
Specific Origin La Mancha region
Certification None PDO (1984)
Milk Type Cow's, Sheep's, Buffalo's Manchega ewe's milk
Milk Treatment Whey Raw or pasteurized
Fat Content Varies
Moisture Content High
Rind None Pleita and flor imprints
Texture Soft, moist Compact
Flavor Sweet, slightly creamy Slightly acidic
Aroma Mild
Colors White White to yellowish ivory
Forms Grainy soft mass Cylindrical with flat faces
Age Fresh Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal or Microbial Animal rennet
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