Ricotta Salata Cheese

Ricotta salata is a firm, salted, and aged version of fresh ricotta cheese, traditionally made from sheep’s milk. Unlike its soft, creamy cousin, ricotta salata (which translates to “salted ricotta") is pressed, salted, and left to age for at least 90 days, which gives it a dense, crumbly texture and bright white appearance. The aging process also intensifies its flavor, resulting in a cheese that is mildly tangy, pleasantly salty, and slightly nutty. Its origins trace back to southern Italy, particularly Sicily, where it has long been a staple in rustic and coastal cuisine.

Thanks to its firm texture and balanced flavor, ricotta salata is incredibly versatile in the kitchen. It can be crumbled or grated over salads, pastas, roasted vegetables, or grain bowls, adding a salty, creamy element without overpowering the dish. It's a classic topping for pasta alla Norma – a Sicilian dish of eggplant, tomato, and basil – and pairs beautifully with ripe summer produce like tomatoes, zucchini, or melon. On a cheese board, it plays well with olives, marinated artichokes, cured meats, and crusty bread.

• Pairings: Crisp white wines like Vermentino or Sauvignon Blanc, or a light red such as Frappato