Ricotta is a traditional cheese from Italian gastronomy: it is made from curdled and annealed sheep’s milk, hence the name “Ricotta”. It is a lean cheese, of which this is the refined and salty version: ricotta salata is perfect as an aperitif, end of meal, on pizza, pasta or risotto.
HOW TO TASTE: This is a salty table cheese that can also be used in tomato sauce, by scraping or slicing thin slices on pasta, risotto, pizza, etc. Perfect also with salads or vegetables.
Ricotta literally means “cooked twice”: the curd sheep’s milk is cooked again at 70-80 °.
By adding salt , pressing it and refining it for several months you get this Ricotta salata , ( Ricotta salée ) which is part of the series ” Exclusive Reserve ” of the famous Italian cheese maker Auricchio . It is produced with local milk (around Cremona), whole and pasteurized, and is refined for two to four months.