Jul 22, 2024

Unlocking the secret savory flavor of Ricotta Salata

Ricotta Salata is a beloved Italian cheese. It is made as a result of the whey from whole sheep’s milk being “re-cooked” and “salted”. The whey is a byproduct of cheese production. Ricotta salata is very popular in Italy, especially in the traditional sheep rearing regions of the south.

How is it different than Ricotta?
Ricotta Salata is pressed, salted, and aged for at least 90 days. Similar to feta, it is milky white in color with a firm texture and salty taste. Fresh Ricotta, on the other hand, is known for its fluffy, creamy texture and light flavor. Compared to the ricotta most Americans know, Ricotta Salata has a harder and saltier flavor, making it an unsung hero for many savory dishes.

History

Ricotta Salata has been made on the islands and mainland of Italy since time immemorial. Sheep breeding has been an economic mainstay and a way of life for the people of Sardinia for thousands of years. The shepherds of antiquity found themselves with an excess of highly perishable fresh ricotta and resorted to pressing and salting it to preserve it. Today, around half of the sheep’s milk in Italy is produced in Sardinia.

How is Il Villaggio Ricotta Salata made With the waste not, want not mentality of the villagers the byproduct from the manufacture of one cheese is used to make other delicious cheeses at an accessible price.

Ricotta Salata is an Italian sheep’s milk cheese made from the whey leftover after the production of other cheeses. The cheesemaker lets the whey rest and ferment at room temperature. It becomes more acid. It is “re-cooked” to 195°F at which point fine curds form. Once cooled the liquid is strained off. The curds are packed into small baskets to drain. The fresh ricotta has a very short shelf life due to its moisture content. To make Ricotta Salata, the cheeses are compressed in the baskets. The salter sprinkles the fresh cheeses with coarse sea salt. They are left to rest for 90 days. During that time, they lose up to 50% of their moisture content.

How to use Il Villaggio Ricotta Salata in Your Kitchen

The cheese is ideal for slicing, crumbling, and grating. Its versatility lends itself to many dishes. Use it as part of the filling for savory pies like the Easter-time favorite torta rustica.

It is wonderful to finish a dish. Grate it over the Sicilian classic Pasta alla Norma or any pasta dish, for that matter. Crumble over roasted beets, asparagus, braised fennel, fava, green beans, or your favorite antipasto salad. Dice it to use in pasta, grains, and green salads—or in a summer watermelon and peach salad.

Carefully slice it and serve it with a dollop of honey or fig jam and fruit for dessert. Add it in a sandwich, in a scramble, or on a burger. Anywhere you use feta, try ricotta salata!

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