What is it?

Ricotta salata cheese is originally from Sicily, although it’s made in other regions in Italy too. Like regular ricotta, ricotta salata is made from whey rather than curds. Unlike ricotta, however, ricotta salata is pressed and aged for at least 3 months, resulting in a much drier cheese. It has a firm texture and salty flavor (salata means salted), making it ideal for grating. It’s wonderful grated over salads or sprinkled on top of risotto or tomato-based pasta.

Some people think ricotta salata is a good substitute for feta, and that’s probably because both cheeses are traditionally make with sheep’s milk, and both cheeses are salty. But in fact, the two are quite different from one another. The key difference is that feta is aged in brine, giving it a much wetter, more crumbly texture than ricotta salata.

Don’t have it?

In a pinch, you can use feta cheese instead, but be sure to soak it for an hour in cold water before you grate it.

Recipes

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  Recipe

  Quick Marinated Vegetables and Pasta

  Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.

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  Recipe

  Shaved Squash Carpaccio with Capers and Ricotta Salata

  Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the…

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  Recipe

  Sausage and Charred Broccolini Pizza

  Charring broccolini on the grill gives it a sweetness that complements the cheese and the hot chiles. A little heavy cream adds moisture and keeps the heat in check.

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  Moveable Feast

  Warm Beet and Strawberry Salad with Lardo and Cava Vinaigrette

  Salty crumbled ricotta salata and lardo (cured pork fat back), with its melt-in-your mouth texture and rich pork flavor, complement sweet roasted beets and juicy strawberries.

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  Moveable Feast

  Mac and Cheese Salad with Buttermilk Dressing

  Buttermilk, sour cream, and lemon juice lend a welcome touch of tartness to this creamy comfort-food pasta salad.

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  Recipe

  Spicy Chorizo and Egg Tostadas

  Tostadas are fried corn tortillas mounded with tasty toppings. This recipe offers an oven-toasting method as an alternative to frying—it’s quick, easy, and produces crisp, great-tasting results. Serve these fully…

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  Recipe

  Mixed Green Salad with Ricotta Salata, Walnuts, and Raspberry Vinaigrette

  This simple green salad boasts a lot of flavor: sweet raspberries, salty ricotta salata, and crunchy, nutty walnuts.

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  Recipe

  Steak Salad with Shaved Fennel and Dried Cherries

  Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room…

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  Recipe

  Gorditas de Piloncillo (Sweet Fried Masa Cakes)

  The name gorditas is used in an endearing manner in Mexico to describe many small but "fatty" (referring to thickness) foods. Everyone loves gorditas, and there are many different kinds. I…

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  Recipe

  Pea, Butter Lettuce & Herb Salad

  This salad is best with very fresh, young peas that are tender enough to be eaten just barely blanched or even raw.