Ricotta Cheese vs Mascarpone 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.

Mascarpone Cheese

Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.

Comparing the Two Cheeses

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Mascarpone Cheese is made with cow milk that is typically heated.

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". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Mascarpone Cheese has a color of white .

Rind and Rennet Type

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

	Ricotta Cheese	Mascarpone Cheese
Country of Origin	Italy	Italy
Specific Origin		Lombardy
Milk Type	Cow's, Sheep's, Buffalo's	Cow's milk
Milk Treatment	Whey	Heated
Fat Content	Varies	60 to 75 percent
Moisture Content	High
Rind	None
Texture	Soft, moist	Soft, spreadable
Flavor	Sweet, slightly creamy	Buttery to slightly tangy
Aroma	Mild
Colors	White	White
Forms	Grainy soft mass
Age	Fresh
Rennet Type	Animal or Microbial