Ricotta Salata’s Taste
Literally translating into “re-cooked salted,” Ricotta Salata is a dense, cakey cheese with a crumbly texture and a taste that’s right in the middle between feta and a cheesecake. A weird spectrum, to be sure, but it really does make sense. It’s made from the leftover whey from the production of other cheeses (that’s why it’s re-cooked), so it’s quite the sustainable cheese! Known as the anchovy of the cheese world it adds a little salty goodness to anything it touches.
Serving Ricotta Salata
Perfect crumbled into salads, over sauteed vegetables, or drizzled with cold-pressed olive oil on crostini. Drink anything light and bubbly with this cheese from a prosecco to lambrusco and you won’t be disappointed!
How Ricotta Salata is Made
This cheese is in the Pecorino family from Sicily and don’t you forget! It’s also pressed, salted and aged for 90 days and usually made from sheep milk.