When Gerber and Stettler added a salt called sodium citrate to their vat in 1912, however, fat stayed trapped among the proteins, even as the cheese melted and then cooled into a dense, easily sliceable form. (discovermagazine.com)
Of course those are relative terms since they are both soft, but one is like really wet traditional ricotta and the other is a more dry and crumbly version that you can press into almost sliceable cheese. (heatherchristo.com)
You can use any stone fruit or sliceable fruit that you wish, really: plums, apples, dry pears, peaches, apricots, nectarines, pluots, cherries... all fair game. (lapechefraiche.com)