RICOTTA and MASCARPONE can not be considered a real cheese.
While cheese is obtained through the coagulation of milk proteins, RICOTTA is obtained by cooking the whey that separates from the curd while the cheese is produced.
MASCARPONE is produced through the acid-thermal coagulation of cream. Hence its creamy texture. The casein coagulates, the whey is drained
and what is filtered is Mascarpone.
Credits by 19adv.com
