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.
For readers who want to whip up something quick, Miyoko provides recipes for almost - instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt.