Ricotta Salata is a variety of Italian cheese made from sheep's milk whey. Â The name "Ricotta Salata" translates to "salted ricotta" in English and is so named because of the way it is produced: salted and then left to age. Ricotta Salata begins life as the whey leftover from making other cheeses, such as Pecorino Romano or Parmesan. The whey is heated and then re-cooked, forming curds, which are then pressed. Ricotta Salata has a mild, slightly saline flavor, and the firm texture makes it suitable for grating or crumbling over salads and pasta dishes.Â
Ricotta Salata has a unique taste that sets it apart from other cheeses. Its slightly salty and tangy flavor is balanced by a subtle sweetness that adds depth to dishes. The extended aging process also lends the cheese a more robust and complex taste; its texture becomes firmer and more crumbly. This makes it perfect for grating over a piping hot bowl of pasta, where it melts slightly, coating each strand with a luxurious creaminess.
The saltiness of Ricotta Salata enhances the flavors of various ingredients, making it a fantastic addition to salads, roasted vegetables, or pasta dishes. Its subtle sour notes provide a delightful contrast to rich or creamy recipe components and really helps to balance out such dishes.
When Ricotta Salata is crumbled over a fresh arugula salad, for example, its salty notes mingle with the peppery greens, creating a harmonious blend of flavors. The cheese’s tangy undertones can also cut through the richness of creamy risotto, elevating each spoonful via a burst of savory complexity.
The cheese's inherent sweetness emerges when paired with ripe figs or honey, offering a delightful contrast to their natural sugars.