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Molise salted ricotta


The most simple method of keeping ricotta is by salting it. The results are a product that is mainly used for grating on food and it is a worthy substitute for the other traditional hard cheeses. Nonetheless, salted ricotta is excellent eaten on its own.

Caratteristiche organolettiche
Aspetto: white, hard paste
Sapore: flavourful with intense traces of sheep
Abbinamenti: White wines. Green tomato chutney. Olives in brine. Pasta without tomato sauce, dressed with grated cheese.
Caratteristiche tecniche
Latte: cow’s milk curd
Lavorazione: artisan
Pasta: ‘ricotta’ cottage cheese
Salatura: dry
Stagionatura: at least twenty days
Produzione: annual
Grassi: 10% F-Dm
Peso: 0.2 -0.3 kg
Dimensioni: variable
Produttori: dairies in the Molise area