Sicily / Sardinia · Italy
Ricotta Salata.
Crumbly and pristine white, Ricotta Salata tastes like the essence of sheep's milk—clean, milky, and gently salted, with a whisper of tang that keeps it from being one-dimensional. Its texture is simultaneously grainy and compact, somewhere between feta and aged ricotta, with a subtle crystalline bite that comes from careful salting rather than time alone.
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The story
How it's made.
Why it tastes that way.
Ricotta Salata is made by pressing, salting, and aging fresh ricotta until it becomes firm enough to grate or crumble.
It has ancient origins in Sicily and Sardinia, where excess whey from sheep cheesemaking was repurposed. It is a staple of Sicilian cuisine, most famously used in pasta alla Norma.
Production · spec
- Milk
- Sheep · pasteurised
- Family
- Whey
- Rind
- rindless
- Age
- 2–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Ricotta Salata's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Ricotta.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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