This salty sheep milk’s cheese is an amazing enhancer to loads of Italian dishes - and here’s what it’s all about.
When we say ricotta, we’re generally talking about the fresh and fluffy cheese we layer in lasagnas and spread on crostini. Ricotta salata is entirely different.
What is it?
Ricotta salata is a salted ("salata”!) and aged version of the fresh, soft ricotta most ubiquitously found in the United States. While fresh ricotta is normally made with cow or buffalo milk, ricotta salata is made with sheep’s milk. It is pressed to release moisture, and aged for a minimum of 2 months.
What does it taste like?
It has a crumbly, slightly dry texture and salty bite, which is why ricotta salata is often called the Italian feta. It can be grated, shaved or crumbled.
The flavor of ricotta salata is much saltier than fresh ricotta, with a bit of tang that comes from the aging process. Think of a cross between the sharpness of pecorino and the wonderfully milky flavor of a fresh cheese like mozzarella or burrata.
How do I use it?
Because of its dryer texture, similar to parmigiano or pecorino, ricotta salata is perfect for topping pasta dishes, pizzas and beyond. It’s fantastic on a cheese board as well - it provides a great contrast to fresh fruit, and a delicious complement to cured meats and savory additions.
Try it on the classic Sicilian Pasta Alla Norma or a fresh and flavorful salad like Giada’s Grilled Plum Salad.
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