To make Ricotta Salata Cheese, sheep’s milk whey and cow’s milk are heated until curds form. The curd is then lightly salted, pressed together tightly to form a dense, semi-firm cheese, then aged for 2 months or more. It feels like a dense, dry version of Feta cheese.
Cheeses that are aged longer, about 8 months, become hard enough to grate.
North American versions called “Ricotta Salata” will drain regular ricotta and then salt it.
Made especially in Sicily and Sardinia.
Good in salads because it holds its shape well when sliced.
Originated in Sicily.
Ricotta Salata has nothing to do with “regular” ricotta, they both just share the word “ricotta”, which means recooked. Despite its name, which means “salted” Ricotta, the cheese doesn’t actually taste salty.