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Ricotta Cheese vs Roquefort Cheese

Origin and Certification

Ricotta Cheese originates from Italy. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Ricotta Cheese can be made out of milk from cow's, sheep's, buffalo's and is typically whey during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Ricotta Cheese's composition reveals that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

Flavor and Aroma

Ricotta Cheese's flavor profile is characterized by a general flavor of sweet, slightly creamy and notes of depending on milk source. It has an aroma of mild. Similarly, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

Appearance and Aging

Ricotta Cheese's appearance can be described by its color, which is white, and it is available in grainy soft mass. This variety is aged fresh. Similarly, Roquefort Cheese features a color that is 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 it uses animal or microbial rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

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
Flavor Notes Depending on milk source Buttercream smooth to salty and sharp
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