All Comparisons

Ricotta Cheese vs Roquefort 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.

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

Comparing the Two Cheeses

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. Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Roquefort Cheese is made with sheep 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". Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese's appearance is colored white , is available in grainy soft mass and is aged fresh . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .

Rind and Rennet Type

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

Ricotta Cheese Roquefort Cheese
Country of Origin Italy France
Specific Origin Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's, Sheep's, Buffalo's Sheep’s milk
Milk Treatment Whey Raw
Fat Content Varies
Moisture Content High
Rind None
Texture Soft, moist Moist, very creamy
Flavor Sweet, slightly creamy Mild to strong
Aroma Mild
Colors White Blue-veined
Forms Grainy soft mass Wheels, wrapped in impermeable foil
Age Fresh Minimum of 90 days, average of 5 months
Rennet Type Animal or Microbial Animal