Last updated: 28 May 2026
In 30 seconds: ricotta, mascarpone, quark and séré compared
Ricotta is not a cheese: it is made from whey, has 10-13% fat and a delicate grainy texture. Mascarpone is the richest of all: made from acidified cream, 40-50% fat in the fresh product (75-80% on dry matter). Quark, the German-speaking world's fresh cheese, is made by lactic coagulation of milk, 0-40% fat, slightly tangy flavour. Séré is the French-Swiss name for quark: same product, different language.
For tiramisù you need mascarpone. For cannoli and cassata you need ricotta (sheep's milk if possible). For cheesecake, quark/séré works perfectly. Below: comparison table, dish-by-dish substitution guide, FAQ and where to buy in Switzerland.
Comparison table: ricotta, mascarpone, quark, séré
| Property | Ricotta | Mascarpone | Quark / Séré |
|---|---|---|---|
| Origine | Italy (whole peninsula) | Lombardy (Italy) | German Switzerland, Germany, Austria |
| Raw material | Whey (by-product) | Fresh cream | Whole or skimmed milk |
| Coagulation | Heat (80-90 °C) | Citric or tartaric acid | Lactic bacteria (fermentation) |
| Fat (fresh product) | 10-13 g / 100 g | 40-50 g / 100 g | 0.2-40 g / 100 g (varies) |
| Fat on dry matter | ~40% | 75-80% | 10-50% |
| Calories | 140-170 kcal / 100 g | 440-480 kcal / 100 g | 70-160 kcal / 100 g |
| Lactose | 3-4 g / 100 g | 3-4 g / 100 g | 3-4 g / 100 g |
| Protein | 9-11 g / 100 g | 4-5 g / 100 g | 11-13 g / 100 g |
| Texture | Grainy, light | Creamy, dense, velvety | Smooth, firm |
| Flavour | Sweet-neutral, milky | Sweet, buttery | Tangy, fresh |
| Shelf life (opened) | 2-3 days | 4-5 days | 5-7 days |
| Main use | Cannoli, ravioli, light cheesecake | Tiramisu, semifreddo, sauces | Cheesecake, mousse, starters |
Can I substitute one fresh cheese for another? Substitution table
Most common question in Switzerland: "I have quark, can I use it instead of ricotta?". Short answer: it depends on the dish. Here's the guide.
| Dish | Ideal | Acceptable substitute | Avoid |
|---|---|---|---|
| Tiramisù | Mascarpone | Ricotta + whipped cream (75/25) | Quark (too tangy) |
| Sicilian cannoli | Sheep's milk ricotta | Well-drained cow's milk ricotta | Quark, mascarpone |
| Cassata siciliana | Sheep's milk ricotta | Cow's milk ricotta | Quark |
| Ricotta-spinach ravioli | Cow's milk ricotta | Well-drained quark + parmesan | Mascarpone (too fatty) |
| New York cheesecake | Cream cheese + quark | Ricotta + mascarpone (50/50) | Ricotta only (too grainy) |
| Italian cheesecake | Cow's milk ricotta | Well-drained quark | Mascarpone only |
| Creamy pasta sauces | Mascarpone | Blended ricotta + cream | Quark |
| Filled sfogliatella | Cow's milk ricotta | Sheep's milk ricotta | Quark, mascarpone |
Ricotta: not a cheese, a masterpiece of recycling
Strictly speaking, ricotta is not a cheese. Classic cheese is made from milk; ricotta is made from whey, a by-product of making pecorino, mozzarella or parmesan. The name says it: ri-cotta = re-cooked.
Residual whey still contains 0.8% valuable proteins (albumin, globulin). It is reheated to 80-90 °C: the proteins coagulate and rise to the surface as white foam. It is skimmed off and drained in wicker or perforated plastic baskets. Result: fresh ricotta, 10-13% fat, delicate milky flavour.
The three main Italian ricottas
Sheep's milk ricotta. From sheep's milk whey. More aromatic, savoury, slightly herbaceous. Typical of Sardinia, Sicily, Lazio, Abruzzo. This is the one for cannoli and cassata.
Cow's milk ricotta. From cow's milk whey. Neutral, sweet, versatile flavour. The most widespread in Italy. Ideal for ravioli, lasagna, cheesecake.
Buffalo ricotta. From buffalo milk whey (the same milk used for mozzarella DOP). Creamy, richer than the others, slightly buttery. Typical of Campania. Perfect raw, on warm bread or with honey.
Mascarpone: 75-80% fat, and that's why it's irreplaceable
Mascarpone was born in Lombardy (Abbiategrasso/Lodi area) in the 16th century. Production: fresh cream with 25-30% fat is heated to 85 °C, citric or tartaric acid is added (1-2 g per litre), the proteins coagulate and form a dense mass. This is drained for 24-48 hours in a linen cloth. No fermentation, no rennet.
The result is the richest dairy product in the world: 75-80% fat on dry matter, 440-480 kcal per 100 g. This is not a flaw: fat is the best flavour carrier in food chemistry. That's why in tiramisù, mascarpone transports cocoa, coffee and marsala into one single mouth experience. Neither ricotta nor quark can replicate the effect.
Quark vs Séré vs Ricotta: the Swiss comparison
In German Switzerland it's called Quark, in Romandy Séré. Same product: milk coagulated with lactic bacteria, drained. Tangy flavour, firm texture. Sold in 4 fat levels: lean (0.2%), 20%, 40%, double cream (40%+).
Key differences with ricotta:
- Coagulation: quark via lactic fermentation; ricotta via heat.
- Raw material: quark from whole milk; ricotta from whey.
- Flavour: quark tangy, ricotta sweet-neutral.
- Texture: quark smooth and dense; ricotta grainy and light.
- Protein: quark 11-13 g/100g; ricotta 9-11 g/100g.
Can I substitute ricotta with quark/séré in cooking?
For dishes where grainy texture matters (cannoli, cassata, sfogliatella) no: quark is too smooth and too tangy. For cooked fillings (lasagna, ravioli) yes, with two tricks: 1) drain the quark 2-3 hours in a sieve lined with cloth, to reduce water and acidity; 2) add 1 tablespoon of parmesan per 100 g to compensate flavour.
For cheesecake, quark/séré is a classic Swiss choice and works beautifully. For tiramisù however the substitution fails: flavour becomes acidic and the cream doesn't reach mascarpone's silkiness.
FAQ — common questions about ricotta, mascarpone and quark
What is the difference between ricotta and mascarpone?
Ricotta is made from whey and is light (10-13% fat). Mascarpone is made from cream and is rich (40-50% fat). Ricotta = neutral flavour and fine grainy texture. Mascarpone = buttery flavour and velvety cream.
Can you make tiramisù with ricotta?
Yes, but it's not classic tiramisù. The result is lighter and less creamy. To get closer to the original: 250 g well-drained ricotta + 100 g whipped cream + 80 g icing sugar. Still different from mascarpone tiramisù.
What is the difference between ricotta and quark?
Ricotta is made from whey by heat; quark from milk by lactic fermentation. Ricotta is sweeter, grainier, lighter. Quark is tangier, smoother, higher in protein. In sweet baking they are not 1:1 swappable.
How long does opened mascarpone keep?
4-5 days in the fridge at 2-4 °C, in an airtight container. The high fat content slows spoilage. Don't freeze it: texture is ruined.
Is ricotta lactose-free?
No. Ricotta contains 3-4 g lactose per 100 g, similar to mascarpone and quark. For the lactose-intolerant, lactose-free ricotta is available in Switzerland.
What is the best ricotta for Sicilian cannoli?
Fresh sheep's milk ricotta, drained 12 hours in the fridge, mixed with icing sugar (200 g sugar per 500 g ricotta) and lemon zest. No vanilla or butter. This is the traditional Palermo formula.
How much does Italian ricotta cost in Switzerland?
Italian cow's milk ricotta: 8-14 CHF/kg (foodservice). Buffalo ricotta: 18-26 CHF/kg. Sheep's milk ricotta DOP: 22-32 CHF/kg. Price depends on origin, supplier and format (250 g vs 1.5 kg professional).
Where to buy ricotta, mascarpone and quark for restaurants in Switzerland?
LAPA supplies restaurants and pizzerias across Switzerland with cow's, buffalo and sheep's milk ricotta, Lombard mascarpone and fresh Italian dairy specialities. Refrigerated delivery 6 days a week, orders at +41 76 361 70 21 or on lapa.ch/shop.
Storage and quality: what to check at the dairy aisle
Fresh cheeses are delicate products. Three practical rules:
1. Cold chain: always keep at 2-4 °C, from producer to kitchen. Never freeze (texture is ruined irreversibly).
2. Production date: check the packaging date, not just the expiry date. Fresh Italian ricotta ideally within 5 days from production.
3. Ingredients: quality ricotta contains only whey and at most salt. Mascarpone only cream and acid. Be wary of stabilisers, thickeners, preservatives: second-rate product.
LAPA: fresh Italian dairy specialities in Switzerland
LAPA is the Italian food wholesaler in Switzerland for restaurants, pizzerias and professional gastronomy. 3,000+ authentic products, refrigerated delivery 6 days a week, direct supply chain with selected Italian dairies.
In the fresh dairy catalogue: cow's milk ricotta, Campanian buffalo ricotta, Sardinian and Sicilian sheep's milk ricotta, Lombard mascarpone, stracciatella di Andria, burrata DOP, mozzarella di bufala DOP, fior di latte, scamorza, smoked provola, parmigiano reggiano DOP, pecorino romano DOP.
Orders: lapa.ch/shop or +41 76 361 70 21. Free technical consultancy for chefs and restaurateurs.