![]() Ricotta cheese is acid-curdled cheese similar to paneer and halloumi and they all don’t melt well, or at all. Mozzarella will melt and stretch nicely but not spread like cheddar cheese, read why. When it comes to melting capabilities, mozzarella wins hands down. Mozzarella will melt Ricotta cheese doesn’t melt. Ricotta forte is aged 12-18 months or more. Mozzarella does not age very long, usually for a couple of weeks. Though, they also have aged varieties available which are richer in flavor. Traditionally, both mozzarella and ricotta are best consumed freshly after being made, and have short shelf life. ![]() Ricotta, on the other hand, is more often used as a filling or topping for dishes. Therefore when it comes to cooking, mozzarella tends to be the go-to cheese for pizzas, pastas and other Italian dishes due to its stretchy texture when melted. Mozzarella is firmer and has a smooth elastic texture, while ricotta is much softer and grainier. Thus, ricotta is not technically considered a cheese. It is a dairy byproduct extracted from the remaining whey to reduce wastage. ![]() However, mozzarella is a fresh cheese made from cow or buffalo milk, while ricotta is a whey cheese made from the leftover whey liquid after cheese is made. Mozzarella and ricotta both have a mild and creamy taste. Which is Healthier? Mozzarella is fresh cheese Ricotta is whey cheese.Mozzarella is stretched-curd cheese Ricotta is acid-curdled cheese.Mozzarella will melt Ricotta cheese doesn’t melt.Mozzarella is fresh cheese Ricotta is whey cheese.
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