Ricotta salata

Ricotta Salata is a type of cheese originating from Italy. It is a variation of ricotta, a well-known Italian cheese, but unlike traditional ricotta, ricotta salata is aged and salted. The name "ricotta salata" translates to "salted ricotta" in English.

Production

Ricotta salata is made from the whey left over from the production of other cheeses, typically sheep's milk cheese. The whey is heated until the proteins coagulate, forming a curd. This curd is then drained, salted, and aged for a period of time, usually around three months. The result is a firm, white cheese with a slightly salty flavor.

Characteristics

Ricotta salata has a firm texture, similar to that of feta cheese. It is white in color and has a slightly salty flavor, hence the name. The cheese is often used in salads, pasta dishes, and on top of pizzas. It can also be grated over dishes as a finishing touch.

Regional Variations

While ricotta salata is traditionally made with sheep's milk, variations made with cow's milk or a combination of cow's and sheep's milk are also common. The cheese is produced in several regions of Italy, including Sicily, Sardinia, and Lazio, each with their own unique variations on the recipe.

Health Benefits

Ricotta salata is a good source of protein and calcium, making it a healthy addition to many meals. However, due to its high salt content, it should be consumed in moderation by those watching their sodium intake.

See Also

• List of Italian cheeses
• Ricotta
• Italian cuisine

‎