Ricotta Salata is an Italian cheese made from sheep’s milk, known for its firm texture and salty flavour. It is a variation of ricotta cheese that has been salted and aged to develop its distinct characteristics.
Cheese Characteristics:
- Milk Source: Ricotta Salata is made from sheep’s milk. The milk contributes to its rich, creamy base flavour, which is intensified by the salting and aging process.
- Texture: Unlike its fresh counterpart, ricotta, Ricotta Salata has a firm, crumbly texture. It is typically pressed and salted, then aged to develop its characteristic density and crumbliness.
- Flavour: Ricotta Salata has a salty, tangy flavour with a slightly nutty undertone. The aging process enhances its flavour, making it more robust and complex compared to fresh ricotta. The saltiness can be quite pronounced, providing a savoury, briny taste.
- Aging Process: Ricotta Salata is aged for several months, usually ranging from 2 to 4 months. During this time, the cheese is salted and pressed to expel excess moisture, which helps to firm up the texture and concentrate the flavours.
- Appearance: The cheese has a white to off-white rind that is smooth and slightly dry. The interior is crumbly and firm, with a pale white colour. The rind may develop a slightly rough texture as it ages.
Serving Suggestions:
Ricotta Salata is versatile and can be used in various culinary contexts:
- Salads: Crumbled or shaved Ricotta Salata adds a salty, tangy kick to salads. It pairs well with fresh greens, tomatoes, cucumbers, and olives.
- Pasta and Risottos: Grated or shaved Ricotta Salata can be sprinkled over pasta dishes, risottos, and soups, providing a savoury depth of flavour.
- Appetizers: Serve it on cheese platters, paired with fruits, nuts, and crusty bread. Its saltiness complements sweet and savoury accompaniments.
- Cooking: Ricotta Salata can be used in cooking, particularly in dishes where its crumbliness adds texture. It can be incorporated into baked dishes, casseroles, and even as a topping for pizzas.
- Pairings: It pairs well with crisp white wines like Sauvignon Blanc or Pinot Grigio, which balance its saltiness. It also goes well with light red wines and can be enjoyed with fresh bread, olives, and pickled vegetables.
