Ricotta Salata "caseificio di montagna" (between 400g-450g)

The process of making Ricotta Salata begins with fresh ricotta, which is produced by heating whey or a combination of milk and whey. As the liquid is heated, the proteins coagulate and form curds that are gently skimmed off and drained. This creates the soft, creamy ricotta that serves as the base for Ricotta Salata.

Once the fresh ricotta is ready, it is transferred into molds lined with cheesecloth. Light pressure is applied to help drain more moisture, gradually giving the cheese a denser and firmer texture. After this initial draining, the cheese is carefully removed from the mold and rubbed with salt. In some cases, it may be soaked in a brine solution instead. This salting process is repeated over several days to ensure the cheese is evenly seasoned and properly preserved.

Following salting, the cheese is aged for about three to four weeks. During this time, it loses even more moisture and begins to develop its characteristic crumbly texture. The cheese is regularly flipped and re-salted to promote consistent drying and flavor development.

By the end of the aging process, Ricotta Salata is firm yet retains a smooth, slightly creamy feel when crumbled. Its flavor is mild and nutty, with a hint of salt that enhances the overall taste without overpowering it. This unique combination of texture and flavor makes Ricotta Salata a versatile addition to many dishes, from salads to pasta.

Ricotta Salata has deep roots in Italian cheesemaking traditions, particularly in the southern regions of Sicily and Calabria. The origins of ricotta itself date back to ancient times, with evidence suggesting that variations of the cheese were made by the Romans and Greeks. The name ricotta means "recooked" in Italian, referring to the process of reheating whey – a byproduct of cheesemaking – to extract curds.

Ricotta Salata emerged as a practical way to preserve fresh ricotta for longer periods. By pressing, salting, and aging the cheese, farmers and cheesemakers could extend its shelf life, making it easier to store and transport, especially in the warm Mediterranean climate. This method was essential for shepherds and rural communities, where resources were limited and preserving food was crucial.

Often referred to as the "Parmigiano of the poor", Ricotta Salata became a valuable alternative to more expensive aged cheeses like Parmigiano Reggiano. Its affordability and versatility made it a common choice among families who couldn’t access or afford pricier cheeses, allowing them to enhance their meals with a similar salty, savory touch.

Sicilian cuisine is known for showcasing Ricotta Salata in iconic dishes like Pasta alla Norma, where the cheese is crumbled over pasta with eggplant and tomato sauce. Its salty, nutty flavor complements the vibrant ingredients typical of the region.

Over time, Ricotta Salata became a staple in Italian kitchens, cherished for its simplicity and adaptability. Today, it remains a beloved cheese both in Italy and internationally, adding a touch of rustic tradition to a variety of dishes.