Ricotta salata di pecora Marzolina

The simplest method for preserving ricotta is salting it.
The resulting product is primarily intended for grating, where it can be an excellent substitute for traditional hard cheeses.
Salted ricotta is also excellent eaten on its own or used in salads and cold dishes.

The name “Marzolina” derives from the use of sheep whey obtained from sheep’s milk, which traditionally begins to be produced in the spring months.