Ricotta Cheese vs Sap Sago Cheese

Ricotta Cheese is a soft, moist cow, goat, sheep, or buffalo-milk cheese from Italy, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.

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 Sap Sago Cheese?

Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.

What's the Difference Between Ricotta Cheese and Sap Sago Cheese?

• Origin: Ricotta Cheese (Italy), Sap Sago Cheese (Switzerland)
• Milk type: Ricotta Cheese (cow's, goat's, sheep's or water buffalo's milk), Sap Sago Cheese (cow's milk)
• Milk treatment: Ricotta Cheese (Whey), Sap Sago Cheese (skimmed)
• Texture: Ricotta Cheese (Soft, moist), Sap Sago Cheese (hard)
• Rind: Ricotta Cheese (None), Sap Sago Cheese (natural)
• Aging: Ricotta Cheese (Fresh), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)

Side-by-Side Comparison

Taste Comparison: Does Ricotta Cheese Taste Like Sap Sago Cheese?

Their flavor profiles are distinct. On the nose, Ricotta Cheese offers mild, contrasted with Sap Sago Cheese's herbal. More specifically, Ricotta Cheese shows depending on milk source, while Sap Sago Cheese leans toward salt and blue fenugreek (schabzigerklee). Aging plays into this as well. Ricotta Cheese at fresh develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.

Can You Substitute Ricotta Cheese for Sap Sago Cheese?

Ricotta Cheese can stand in for Sap Sago 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 hard.

Which Is Better, Ricotta Cheese or Sap Sago 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 hard profile, Sap Sago Cheese is the better fit.

Frequently Asked Questions

Is Ricotta Cheese the same as Sap Sago Cheese?

No, they're distinct cheeses. Ricotta Cheese originates in Italy, while Sap Sago Cheese comes from Switzerland. Ricotta Cheese is made from cow, goat, sheep, or buffalo milk; Sap Sago Cheese uses cow. Aging also differs: Ricotta Cheese is typically aged fresh, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.

Is Ricotta Cheese similar to Sap Sago Cheese?

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

Can I substitute Ricotta Cheese for Sap Sago Cheese?

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

Does Ricotta Cheese taste like Sap Sago Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Sap Sago Cheese made of?

Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.

Which should I choose, Ricotta Cheese or Sap Sago Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Ricotta Cheese is soft, moist, while Sap Sago Cheese is hard.