Ricotta Cheese vs Roquefort Cheese

Q: Is Ricotta Cheese the same as Roquefort Cheese?

No. Ricotta Cheese and Roquefort Cheese are distinct cheeses from Italy and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Ricotta Cheese for Roquefort Cheese?

In most recipes you can swap Ricotta Cheese for Roquefort Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Ricotta Cheese or Roquefort Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Ricotta Cheese

Roquefort Cheese

Ricotta Cheese is a soft, moist cow, goat, sheep, or buffalo-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep milk, originating in France.

What Is Ricotta Cheese?

Ricotta is an Italian whey cheese made from the leftover whey of sheep, cow, goat, or water buffalo milk cheesemaking. The fresh curds are creamy white and slightly sweet, and they turn up in cannoli and cheesecakes as readily as in lasagne and ravioli.

What Is Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Ricotta Cheese and Roquefort Cheese?

Origin: Ricotta Cheese (Italy), Roquefort Cheese (France)
Milk type: Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk), Roquefort Cheese (sheep's milk)
Milk treatment: Ricotta Cheese (Whey), Roquefort Cheese (unpasteurized)
Texture: Ricotta Cheese (Soft, moist), Roquefort Cheese (Moist, very creamy)
Rind: Ricotta Cheese (None), Roquefort Cheese (none)
Aging: Ricotta Cheese (Fresh), Roquefort Cheese (Minimum of 90 days, average of 5 months)
Taste: Ricotta Cheese (Sweet, slightly creamy), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

	Ricotta Cheese	Roquefort Cheese
Country of Origin	Italy	France
Specific Origin	Italy	Roquefort-Sur-Soulzon, South Of France
Milk Type	Cow's, goat's, sheep's or water buffalo's milk	Sheep's milk
Milk Treatment	Whey	Unpasteurized
Texture	Soft, moist	Moist, very creamy
Rind	None	None
Aging	Fresh	Minimum of 90 days, average of 5 months
Taste	Sweet, slightly creamy	Mild to strong

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

	Ricotta Cheese	Roquefort Cheese
Pairs well with	Fruit Compote, Pumpkin, Albariño, Apricot, Asti Spumante, Bresaola, Honey, Honeycomb, Kiwi, Mangoes, Pesto, Raspberry and more	Bordeaux, Barleywine, Beaujolais, Madeira, Port

Taste Comparison: Does Ricotta Cheese Taste Like Roquefort Cheese?

Ricotta Cheese reads as sweet, slightly creamy, while Roquefort Cheese brings mild to strong character. On the nose, Ricotta Cheese offers mild, contrasted with Roquefort Cheese's sweet. More specifically, Ricotta Cheese shows depending on milk source, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Ricotta Cheese at fresh develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Ricotta Cheese for Roquefort Cheese?

Ricotta Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, moist bite and body where the recipe calls for moist, very creamy. Flavor-wise, Ricotta Cheese reads as sweet, slightly creamy while Roquefort Cheese brings mild to strong notes.

Which Is Better, Ricotta Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, moist cheese, go with Ricotta Cheese. For a moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Ricotta Cheese suits recipes that want sweet, slightly creamy notes, while Roquefort Cheese fits dishes calling for mild to strong.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Ricotta Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Ricotta Cheese originates in Italy, while Roquefort Cheese comes from France. Ricotta Cheese is made from cow, goat, sheep, or buffalo milk; Roquefort Cheese uses sheep. Aging also differs: Ricotta Cheese is typically aged fresh, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Ricotta Cheese similar to Roquefort Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Ricotta Cheese for Roquefort Cheese?

You can, but expect a shift in richness and milk character.

Does Ricotta Cheese taste like Roquefort Cheese?

Ricotta Cheese reads as sweet, slightly creamy, while Roquefort Cheese is mild to strong. Aromas also diverge. Ricotta Cheese leans mild, and Roquefort Cheese is closer to sweet.

What is Ricotta Cheese made of?

Ricotta Cheese is made from cow, goat, sheep, or buffalo milk (whey), using animal or microbial rennet. It's typically aged fresh. It originates in Italy.

What is Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Ricotta Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ricotta Cheese is soft, moist, while Roquefort Cheese is moist, very creamy.