Ricotta, meaning re-cooked cheese, and Salata, meaning ‘salted’, is a compact semi-hard salty cheese. We make our cow & sheep milk Ricotta by heating the organic whey left over from making another cheese to 90°C, resulting in the soft cheese floating to the surface. Once cooled, we add salt to the Ricotta, press it and mature it.

Ricotta Salata is ideal for grating or crumbling over pasta dishes and is famously used in Pasta alla Norma. This Sicilian dish combines fried aubergine (eggplant), tomatoes, fresh basil and pasta with Ricotta Salata grated on top as a key addition.