Ricotta Salata "Caseificio Di Montagna" (between 400g-450g)

Firm, salty and crumbly, with the clean savoury character of aged ricotta.

Ricotta Salata is fresh ricotta taken in a completely different direction: pressed, salted and matured until it becomes firm enough to grate or crumble. This version is made from sheep’s and goat’s milk.

Origin: Italy
Milk: Pasteurised sheep’s and goat’s milk
Style: Salted aged whey cheese
Texture: Firm and crumbly
Intensity: Mild to medium
Shelf life: Up to around 60 days

Mild, milky and lightly nutty with a clean salty finish.

Crumble over tomatoes, salads and roasted vegetables, or grate over pasta such as Pasta alla Norma.

Pinot Grigio, Sauvignon Blanc, Chianti or Pinot Noir all work well.

Fresh cheeses work best with clean textures and restrained sweetness.

Falwasser Crispbreads · Honeycomb · Pickled Baby Figs

Pecorino Romano
For a much sharper, saltier grating cheese.

Pecorino Moliternino
For a richer sheep’s-milk cheese to eat on the board.

The name ricotta means “recooked”: the cheese begins by reheating whey to recover remaining proteins, then this salata version is pressed and salted to extend its life and change its texture.

Ingredients: Pasteurised sheep’s and goat’s milk, salt, animal rennet.