This snow-white variation of Ricotta originated in the summery climate of the island of Sicily. Spongy and smooth, Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd that is pressed and dried, then aged for at least three months. Supple in texture and mild in taste, Ricotta Salata is (despite its name) not at all overly salty or "sheepy." Instead, it boasts a mellow blend of nutty, milky and sweet flavors, which along with consistency afford the cheese an impressive versatility in the kitchen. Like the soft, creamy fresh ricotta, this hard version is made in the traditional method from fresh ewes milk. This style of ricotta is grated over pasta dishes, on salads and even used for a cheesy accent to meat dishes.
