All Comparisons

Ricotta Cheese vs Red Leicester 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.

Red Leicester Cheese

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

Comparing the Two Cheeses

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

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". Red Leicester Cheese has a fat content of high and a moisture content of high. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .

Rind and Rennet Type

Ricotta Cheese's rind is described as none and uses animal or microbial rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Ricotta Cheese Red Leicester Cheese
Country of Origin Italy United Kingdom
Specific Origin Leicestershire
Milk Type Cow's, Sheep's, Buffalo's Cow's milk
Milk Treatment Whey Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Varies High
Moisture Content High Medium
Rind None Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Soft, moist Hard, similar to Cheddar but more moist, crumbly
Flavor Sweet, slightly creamy
Aroma Mild Mild
Colors White Reddish-orange
Forms Grainy soft mass Traditional cylindrical, industrial block
Age Fresh 6 months (traditional), varies for industrial
Rennet Type Animal or Microbial Animal
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