The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly moist spongy texture and a salty, milky flavor -- like a dry Italian feta.
This ricotta is not ricotta as Americans have come to know it. In Italian, ricotta simply means ""recooked."" It is a cheese-making process rather than a specific cheese. This sheep's milk ricotta is also a salata, or ""salted,"" cheese.
Use ricotta salata in salads; spinach, pasta, bean, and sprinkled on pizza.
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