All Comparisons

Ricotta Cheese vs Soft-Ripened Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

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". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of high.

Flavor and Aroma

Ricotta Cheese has a sweet, slightly creamy flavor. Ricotta'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 .

Rind and Rennet Type

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

Ricotta Cheese Soft-Ripened Cheese
Country of Origin Italy
Specific Origin Varied, with many coming from France.
Milk Type Cow's, Sheep's, Buffalo's
Milk Treatment Whey
Fat Content Varies Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content High Approximately 50-55%, contributing to the soft, spreadable texture.
Rind None
Texture Soft, moist
Flavor Sweet, slightly creamy
Aroma Mild
Colors White
Forms Grainy soft mass
Age Fresh
Rennet Type Animal or Microbial
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