Ricotta salata is ricotta cheese like you’ve never had it before: salted, pressed, and aged into a bold, crumbly cheese that brings savory flavor to salads, pastas, and more. A traditional Sicilian cheese, aging transforms soft, sweet
ricotta into something firmer, tangier, and beautifully versatile.
This guide covers what ricotta salata is, how it’s made, how to use it, pairings, substitutions, and the Wisconsin cheesemakers putting their own spin on this salty classic.
What is Ricotta Salata?
Ricotta salata is what happens when fresh ricotta decides to grow up. It starts out as the same soft, fluffy cheese used in lasagna or spooned over toast, but then it takes a detour: salted, pressed, and aged into something altogether bolder.
Unlike fresh ricotta, which is mild and creamy, ricotta salata is firm, dry to the touch, and packed with flavor. In Sicily, it’s traditionally made from sheep’s milk and aged for a month or more to create a cheese that can be sliced, grated, or crumbled.
In the U.S.—and especially in Wisconsin—cheesemakers typically use cow’s milk instead. The result is a version that’s slightly whiter, cleaner in flavor, and just as versatile. This adaptation also makes ricotta salata more approachable for everyday use in American kitchens.
Flavor profile: Salty, nutty, and mildly tangy—think of it as ricotta’s older cousin who has a little more presence but doesn’t try to steal the spotlight.
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Texture: Crumbly, yet cohesive. It holds its shape when sliced but breaks apart easily when grated or pressed with a fork. You can shave it into ribbons with a cheese plane, wedge it, or crumble it like a dry, aged feta.
In short: It’s a finishing cheese with quiet confidence—less briny than feta, less milky than young manchego, but just right just where and when you want it to be.
How is Ricotta Salata Made?
Ricotta salata starts where fresh ricotta ends: with leftover whey that’s been reheated to form soft curds. This whey cheese is then drained and shaped.
To turn it into ricotta salata, cheesemakers follow three key steps:
- Salting: Fresh ricotta is packed with moisture. Salting draws out that moisture while seasoning the curds, laying the foundation for a longer shelf life and deeper flavor.
- Pressing: The cheese is placed in molds and gently pressed over time, which compacts the curds and helps form its signature firm texture.
- Aging: It’s then aged for at least 30 days, sometimes longer, to develop its subtle tang and the structural integrity needed for slicing and shaving.
In Wisconsin, cheesemakers use cow’s milk, which results in a milder base flavor and slightly firmer final product. This makes it less pungent than its Mediterranean counterparts and well-suited to delicate and hearty dishes alike.
The result is a cheese that straddles worlds - just crumbly enough for rustic pasta dishes, just firm enough for a cheese knife, and never overpowering.
Ricotta Salata: Flavor, Texture, and How to Use It
Ricotta salata has a flavor profile that’s clean and savory. The salt hits first, followed by mellow milky notes, a touch of nuttiness, and a faint zest that lingers without overwhelming. It doesn’t shout, but it speaks clearly.
The texture is where this cheese really shines:
- Crumbly like cotija, but smoother and less gritty
- Firm enough to slice without falling apart
- Dry on the outside, but soft enough inside to yield to a fork
It won’t melt into gooey strings or puddles, but that’s not its job. Ricotta salata is a cheese that adds contrast and depth.
Some favorite ways to use it:
- Crumble it over arugula with roasted beets and walnuts
- Shave onto bucatini tossed with olive oil and lemon zest
- Slice into thick coins for cheese boards or pressed paninis
- Grate into scrambled eggs, over lentils, or onto a bowl of farro
Use it where you want salt, umami, and just a little attitude.
Wisconsin Cheesemaker to Know
Wisconsin may be best known for its aged cheddars and creamy brick cheeses, but BelGioioso is quietly redefining ricotta salata for American kitchens. Their version brings the same craftsmanship and quality Wisconsin is famous for, with a fresh take on this under-the-radar variety.
BelGioioso Cheese – Their aged ricotta salata delivers a clean, salty bite with a firm, consistent texture—great for slicing or shaving.
Substitutions for Ricotta Salata
Ran out of ricotta salata or just can’t find it near you? No problem. While nothing nails its exact balance of salt, firmness, and mild tang, several other cheeses come close depending on how you plan to use them.
Feta
Crumbly, briny, and tangy, feta is probably the best-known substitute. It works well over salads or vegetables and brings a bit more sharpness than ricotta salata. Opt for a drier, aged feta if possible for a closer match.
Cotija
This Mexican cheese is dry, firm, and salty, making it a standout for grating or shaving. Cotija lacks the zip of ricotta salata but shares its ability to elevate a dish without melting. Think of it as your go-to for texture and structure.
Aged ricotta or paneer
For a milder touch, these fresh cheeses can be pressed and dried slightly to mimic ricotta salata’s firmness. They won’t bring the same salt or tang, but they’ll hold their shape in salads, pastas, or sandwiches where a gentle zesty note is welcome.
Quick guide by use:
- For crumbling – Feta brings more tang; cotija adds texture without overpowering.
- For slicing or shaving – Cotija or a pressed paneer holds its shape.
- For milder flavor – Aged ricotta or paneer play a quiet supporting role.
If you’re using ricotta salata for its seasoning effect, adding salt, texture, and a touch of brightness, your substitute should do the same without dominating the dish.
Pairing Ricotta Salata
Ricotta salata has an easygoing charm that plays well across the plate, from smoky vegetables and savory grains to sweet fruit and crisp greens. Its mellow saltiness and firm texture make it a versatile counterpoint in both flavor and form.
Food pairings
Sweet
- Roasted beets with orange zest and walnuts
- Fresh watermelon or grilled peaches with mint
- Figs or pears drizzled with honey or balsamic reduction
Savory
- Grilled zucchini or eggplant layered with olive oil
- Slow-roasted tomatoes or chickpeas with herbs
- Pasta with lemon zest, olive oil, and sautéed greens
Accompaniments
- Marinated olives and citrus segments
- Crusty sourdough, flatbreads, or seeded crackers
- Toasted pine nuts or crushed pistachios for added crunch
Beverage pairings
Wines
- Pinot grigio for a crisp lift
- Dry rosé for a fruitier edge that flatters the salt
- Verdicchio orSoave if you're aiming for regional harmony
Beers
- Light, citrusy pilsners that cleanse the palate
- Kölsch for its subtle bitterness and smooth finish
- A mild saison with herbal or peppery notes
Non-alcoholic
- Sparkling water with lemon or cucumber
- Chilled mint tea
- Fresh cucumber or celery juice with a pinch of sea salt
FAQs
What is ricotta salata?
Ricotta salata is ricotta that’s been salted, pressed, and aged into a firm, crumbly cheese.
How do ricotta and ricotta salata differ?
Fresh ricotta is soft, creamy, and sweet. Ricotta salata is firm, salty, and tangy thanks to pressing and aging.
What is a good substitute for ricotta salata?
Feta or cotija are the best substitutes, depending on whether you’re crumbling or slicing.
What do you use ricotta salata for?
It’s great crumbled on salads, shaved on pasta or pizza, sliced for cheese boards, or grated into savory dishes.
What does ricotta salata taste like?
Mildly tangy, salty, and nutty with clean milky notes.
Will ricotta salata melt?
No, it won’t melt like mozzarella or cheddar. It softens slightly when heated but retains its shape.
Does Wisconsin make ricotta salata?
Yes! Wisconsin cheesemakers like BelGioioso produce high-quality cow’s milk ricotta salata.
How do you pair ricotta salata?
Try it with grilled vegetables, citrus, olives, fresh fruit, or on top of pasta. It also pairs well with light wines or sparkling water.
Can I use ricotta salata on a cheeseboard?
Absolutely. Slice or crumble it alongside roasted nuts, honey, olives, and crisp breads.
