All Comparisons

Soft-Ripened Cheese vs Ricotta Cheese

Comparing the Two Cheeses

Milk Type and Treatment

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

Composition and Texture

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 approximately 50-55%, contributing to the soft, spreadable texture.. Ricotta Cheese has a fat content of varies and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Ricotta's texture can be described as "soft, moist".

Flavor and Aroma

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

Appearance and Aging

Ricotta Cheese has a color of white , comes in grainy soft mass and has an aging period of fresh .

Rind and Rennet Type

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

Soft-Ripened Cheese Ricotta 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 Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. Varies
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture. High
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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