Salted, dry and seasoned sheep's ricotta to be grated

Salted Ricotta   sheep's milk, dry   and seasoned in the Sicilian sun, to be grated.

Ricotta salata also known as seasoned ricotta or dry ricotta is a 100% made in Sicily product, produced with only sheep's milk, salt and lots of Sicilian sunshine.

Much tastier than classic fresh ricotta, it differs from the latter in that it is subjected to a natural dehydration treatment in the sun which "dries" at least 80% of the liquids.

Due to its consistency, Ricotta salata is a perfect cheese for grating. In Sicily it is used like other hard cheeses that can be grated, but the difference is in how it is produced; Technically, ricotta salata is not cheese but a dairy product made from whey, which is a residue from the processing of a cheese. This whey is then reheated to 85-90° and from here comes the name "Ri-Cotta" meaning cooked twice.

Unlike many other dairy products, salted ricotta is prepared exclusively with the milk of our sheep, raised on free pastures.

Ingredients:

1. Sheep's milk

2. Pecorino whey

3. Marsala sea salt

4. Sun of Sicily

In the kitchen, salted ricotta is often the queen of many first courses, especially in Sicily. Just think of pasta alla norma, typical of Sicilian cuisine. But its ability to be grated also makes it perfect to accompany cured meats, and to give flavor and savouriness to vegetables and salads.

Our salted Ricotta can be purchased in two sizes of approximately 150 and 350 g.

Vacuum-packed, salted ricotta can be kept in the fridge for long periods.