Ricotta Salata
Ricotta salata is a firm, dry, salted Italian cheese pressed from sheep's milk ricotta, aged for at least 90 days. Despite the name, it's a completely different product from fresh tub ricotta: pressing and salting turn the soft, moist curd into a dense, sliceable cheese that can be shaved, grated, or crumbled. It has a clean, milky, faintly tangy flavor with a firm, slightly squeaky texture similar to a mild feta or a young pecorino.
Varieties
Not to be confused with fresh ricotta (soft, moist, unsalted, used in fillings and baking) or with ricotta affumicata, a smoked version with a similar firm texture but a distinct smoky flavor.
Buying tips
Look for a firm, dense wedge with a smooth, ivory-white rind and no cracking or excessive dryness at the cut edges. Avoid pieces that look chalky or have a strong ammonia smell, both signs of over-aging.
Substitutes
Feta — 1:1
Saltier and tangier with more moisture; pat dry before using in salads or on pasta to avoid excess brine flavor.
Cotija — 1:1
Similarly dry and crumbly with a saltier, slightly funkier flavor; good on pasta, grains, and roasted vegetables.
Queso fresco — 1:1
Much milder and softer, with less salt and tang; works for crumbling but won't shave into ribbons.
Young pecorino romano — 0.75:1
Sharper and saltier, so use a bit less by weight; best grated rather than shaved thick.
Firm halloumi, unfried — 1:1
Much saltier and rubbery rather than crumbly; grate or shave thin and taste before adding extra salt to the dish.
Storage
Wrap tightly in wax or parchment paper, then place in a resealable bag or airtight container. Keep refrigerated and it will last 2 to 3 weeks once opened; a whole unopened piece can keep for a month or more. It doesn't freeze well since the texture turns grainy and crumbly beyond its already dry state.
How to use
Shave into thin ribbons over pasta, watermelon salad, or roasted vegetables with a vegetable peeler. Crumble over grain bowls, salads, or grilled fish. It's firm enough to grate on a box grater for a lighter, drier topping than parmesan, though it won't melt smoothly, so it's used as a finishing cheese rather than a melting one.
What it pairs with
Pairs well with watermelon, tomatoes, olives, mint, and citrus in summer salads, and with roasted eggplant, chili flakes, and good olive oil on pasta.
Nutrition
Ricotta salata is high in sodium and saturated fat due to the salting and aging process, but also a good source of calcium and protein per ounce compared to fresh ricotta.
FAQ
Is ricotta salata the same as regular ricotta?
No. Fresh ricotta is soft, moist, and unsalted, while ricotta salata is pressed, salted, and aged for months into a firm, dry cheese with a completely different texture and flavor.
Can ricotta salata melt into a sauce?
Not really. It stays firm and doesn't soften into a creamy melt the way mozzarella or fontina does, so it's best added as a finishing garnish rather than cooked into a dish.
Is ricotta salata very salty?
It's noticeably salted but milder than feta or cotija. If a recipe is already well-seasoned, taste before adding more salt when using it.
Can I substitute ricotta salata for feta in a recipe?
Yes, in roughly equal amounts. Ricotta salata is drier and less tangy than feta, so the dish will taste milder and slightly less briny.
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