Salted Ricotta from Sardinia
Prodotti Caseari Sardi
“Ricotta salata”, such as “Ricotta gentile”, is made by heating ewe’s and/or goat’s milk to produce cheese and the whey which is a by product of the cheese making is then heated.
It is salted and air-dried for about 20 days.
Its shape is either cylindrical or conic. The ricotta itself is white and compact, soft or hard depending on how long it is matured for and it has a slight salty taste.
Whey of sheep e goat, salt.