Place of Origin
Ricotta salata is a salted and low-fat cheese, with a short maturating period and with a tender inside. It is not exactly a cheese but an by-product of milk processing. It is, in fact, obtained from the whey of the cheese.
It is a cheese with a white rind which can be dark if the ricotta is covered by a layer of bran. It is crumbly and semi-hard and can be preserved for long periods.
Ricotta salata is made by heating the whey and adding an adjuvant to allow the whey to acidify quickly. This allows the protein to reach the floating surface.
The product is left for a few minutes and then collected to be placed on wooden panels and salted.
The maturing of this type of cheese takes place in natural caves of the Murgia. Some types of this cheese are covered with hard wheat bran and have a longer ripening period, usually 30 days.
It is often used as an ingredient in local recipes or as a grating cheese.
It pairs well with Cerignola Rosso DOP or Ostuni Ottavianello DOP.