Platter of Ricotta Salata

Wisconsin ricotta salata is modeled after the traditional ricotta salata from Sicily that is made from whey from sheep's milk. The cow's milk version is made from cow's milk and whey with just a hint of salt. It is pressed and aged for 60 days for a fresh, nutty, lactic flavor.

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Appearance

Smooth, white

Texture

Semi-firm, crumbly

Flavor

Milky, nutty, slightly salty.

Serve.


Crumble onto salads and pastas. Crumble over grilled vegetables. Use in any recipe instead of feta for less salt.

Pair.


Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced
Cubed iconCubed
Shaved iconShaved
Shredded iconShredded
Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes -

collection of cheese

Recipes with Ricotta Salata


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