Ricotta Salata is fresh ricotta that has been salted, pressed, and aged for at least three months, transforming the soft, delicate original into a firm, dry, sliceable cheese. It is a Sicilian specialty, traditionally made from sheep’s milk.

Flavor Profile

The pressing and salting produce a firm, compact, bright white paste that crumbles cleanly rather than spreading. The flavor is salty and milky with a nutty, faintly tangy edge and a clean finish. It is considerably more assertive than fresh ricotta but far milder than Pecorino Romano, occupying a useful middle ground.

How to Use

Ricotta Salata is the traditional finishing cheese for pasta alla Norma, the Sicilian dish of pasta with eggplant and tomato. Grate or shave it over pasta, salads, roasted vegetables, and watermelon, where its saltiness plays beautifully against sweetness.

Pairing Suggestions

Pair with a Sicilian white such as Grillo, or with a light red like Frappato. Serve with watermelon, tomatoes, olive oil, mint, and grilled vegetables.

Storage

Wrap in wax paper and store in the refrigerator. Its low moisture makes it stable for three to four weeks.