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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.

Organoleptic characteristics
Aspect: white, hard paste
Taste: flavourful with intense traces of sheep
Serving suggestions: White wines. Green tomato chutney. Olives in brine. Pasta without tomato sauce, dressed with grated cheese.
Technical characteristics
Milk: cow’s milk curd
Production method: artisan
Paste: ‘ricotta’ cottage cheese
Salting: dry
Ripening: at least twenty days
Production period: annual
Fats: 10% F-Dm
Weight: 0.2 -0.3 kg
Size: variable
Producers: dairies in the Molise area