Highlights
1) Feta cheese is made in Greece and is typically made from sheep milk, although other types of milk can be used.
2) Ricotta cheese is made in Italy and is made from sheep milk, although it can also be made from cow or buffalo milk.
3) Feta cheese contains more protein than Ricotta cheese, and Feta cheese can be preserved for a longer period of time.
Introduction
Feta and Ricotta are two types of cheese that have differences in their preparation, taste, texture, and more. Feta cheese is made in Greece, while Ricotta cheese is made in Italy. Feta is made from sheep’s milk, but sometimes cow or buffalo milk is used. Ricotta, on the other hand, is made primarily from sheep’s milk, but can also use cow or buffalo milk.
Preparation
Ricotta cheese is referred to as cheese, but it is not technically a cheese because it is not produced by the coagulation of casein. Instead, milk proteins like albumin and globulin are used. These proteins are left over in the whey during the cheese-making process. Feta cheese, on the other hand, contains more protein because most of the protein is removed during its production.
Appearance and Texture
Ricotta cheese is white in color and has a creamy texture. It has a low fat content of around 13%, making it similar to cottage cheese. Feta cheese can vary in texture, with some varieties being semi-soft like cottage cheese and others being hard.
Preservation
One advantage of Feta cheese is that it can be preserved for a long time, with a minimum preservation period of 3 months. It is available in the shape of square cakes and has a tangy and salty taste. Ricotta cheese, however, is highly perishable compared to Feta cheese.
Traditional Use
Feta cheese is traditionally made by farmers using sheep’s milk, but goat’s milk is now also used. Ricotta cheese is sometimes mixed with sugar, cinnamon, or chocolate shavings and served as a dessert.
