Ricotta Cheese vs Parmigiano Reggiano Cheese
Ricotta Cheese
Parmigiano Reggiano Cheese
In this article, we’ll explore the answers to the most common questions about Ricotta Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Ricotta Cheese and Parmigiano Reggiano Cheese?"
- "Is Ricotta Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Ricotta Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Ricotta Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Ricotta Cheese or Parmigiano Reggiano Cheese better?"
Ricotta Cheese Overview
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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Ranking
Ricotta is ranked #20 out of 377 types based on community views.
Parmigiano Reggiano is ranked #110 out of 377 types based on community views.
Country of Origin
Ricotta Cheese comes from Italy. Parmigiano Reggiano Cheese originated from Italy.
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. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Flavor and Aroma
Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta's aroma can be described as "mild". Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Ricotta Cheese's rind is described as none and uses animal or microbial rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Side-by-Side Comparison Table
Ricotta Cheese | Parmigiano Reggiano Cheese | |
---|---|---|
Country of Origin | Italy | Italy |
Specific Origin | Emilia-Romagna region | |
Certification | None | PDO (1996) |
Milk Type | Cow's, Sheep's, Buffalo's | Cow's milk |
Milk Treatment | Whey | Raw |
Fat Content | Varies | Minimum 32% |
Moisture Content | High | |
Rind | None | Hard |
Texture | Soft, moist | Grainy, flaky |
Flavor | Sweet, slightly creamy | Umami |
Aroma | Mild | Mild, Milky |
Colors | White | Straw or light straw |
Forms | Grainy soft mass | Cylindrical, slightly convex sides |
Age | Fresh | 12 to 36 months |
Rennet Type | Animal or Microbial | Calf rennet |