All Comparisons

Ricotta Cheese vs Parmigiano Reggiano 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.

Parmigiano Reggiano Cheese

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


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.

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
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