Cheese | Vegetarian

Ricotta Salata

N/A Allergens: Milk
Ricotta Salata

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Italian (Southern Italian)
  • Seasonality Year-Round
  • Source Sheep's Milk Whey

The Forktionary Angle

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Definition

A firm, salted, and aged Italian cheese made from the whey of sheep's milk, often pressed and resembling feta.

Sensory Profile

TasteSalty, Milky, Tangy, Nutty
TextureFirm, Crumbly, Dry, Slightly granular
AromaMilky, Slightly piquant, Briny
AcidityMedium

Technical Metrics

Nutrition Facts

Per 1 oz (28g)
Calories368 kcal
Total Fat28g
Saturated Fat19g
Trans Fat1g
Cholesterol90mg
Protein28g
Total Carbohydrate1g
Dietary Fiber0g
Total Sugars0.5g
Calcium900mg
Iron0.3mg
Potassium80mg

Chef’s Secret

Its saltiness makes it a great finishing cheese. Grate or crumble directly onto hot pasta dishes to slightly melt and release flavor.

Substitutions

Best Match

Feta Cheese

1:1

Closest match for crumbly texture and salty, tangy flavor, though feta is typically brinier.

Goat Cheese (Firm/Aged)

1:1

For a similar tang and crumbly texture, but with a more pronounced 'goaty' flavor.

Cotija Cheese

1:1

A Mexican cheese offering a salty, crumbly profile, good for grating over dishes.

Parmesan (Grana Padano)

1:1 (grated)

For a hard, salty, grating cheese with umami, but different texture when crumbled.

Buying Guide

Look for firm, white blocks. Avoid anything with mold (unless desired for a specific type) or a strong off-odor.

Flavor Pairings

Pasta (especially with tomato sauce) salads roasted vegetables olives red wine.