All Comparisons

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