ITALIAN · 76 / 163
Ricotta Salata
Mild, salty, milky and clean with a gentle tang.
Milk & style
Sheep whey; treatment varies • Origin Italy – often Sicily
Tang 2/10 · Funkiness 1/10
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Food, wine & beer pairings
Food
Pasta alla Norma, watermelon, salads, tomatoes or beans
Wine
Grillo or Pinot Grigio
Beer
Pilsner or wheat beer
More about this cheese
History & producer
Origin Italy – often Sicily dairy or affineur – verify the current wheel label Ricotta Salata belongs to the italian tradition associated with Origin Italy – often Sicily. Recipes and sourcing can vary by shipment, so use the current package or wheel label to identify the exact dairy and milk treatment.
At the cheese counter
Salted, pressed ricotta – think of it as a mild finishing cheese, not soft ricotta.
In the kitchen
MELTING: Very good with gentle heat; aged pieces may release a little oil. GRATING: Excellent when cold. SHAVING: Excellent when cold – use a vegetable peeler or cheese plane.
Enjoy within
7-14 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
