All Comparisons

Roquefort Cheese vs Ricotta Cheese

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.

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.

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. Roquefort Cheese has a PDO (1996), AOC (1925). Ricotta is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Ricotta Cheese is made with cow, sheep, or buffalo milk that is typically unknown.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Ricotta Cheese has a fat content of varies and a moisture content of . Ricotta's texture can be described as "soft, moist".

Flavor and Aroma

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

Appearance and Aging

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

Rind and Rennet Type

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

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