Dairy

Ricotta Salata

Ricotta salata is pressed, salted, and dried ricotta—traditionally from sheep whey in southern Italy—yielding a firm, snow-white cheese that grates and crumbles rather than spoons. Compared with fresh ricotta it is drier, saltier, and more savoury, with a clean lactic tang and a subtle sheep richness that stands up to tomato sauces and raw vegetable salads. Grate over pasta alla Norma, shave onto roasted beet and citrus plates, or cube into antipasti. It does not melt into stretch; it softens slightly when warmed. Keep cool and wrap cut faces so salt does not crust unevenly. Sheep-milk ricotta salata tastes fuller than cow-whey versions marketed under the same generic name.

Also known as: Sheep Ricotta Salata