In this post we’ll cover a simple semi-firm pressed cheese – ricotta salata. This is a great recipe for your first adventures in pressed cheese since the ricotta is so simple to make and the final product can be made using very basic equipment. You don’t need a cheese press and you don’t even need to cut any curds!To make this cheese you can use the ricotta recipe posted earlier one this site, and if you choose, your handmade mold from this post.
As the name implies ricotta salata is a salty cheese from Italy that uses ricotta as its base. It can be used fresh or aged for an extended time. When it’s young, ricotta salata is similar in taste to a Greek style feta. It works well served in an antipasto or as a garnish for pasta. Try substituting ricotta salata in any recipe that calls for feta. If you age it long enough it can be used as a grating cheese – sort of a poor man’s Parmesan. If you make several at a time you can sample the cheese at different stages of aging and see which you like best.
Like feta (which many of you have probably made) whey is sweated from the pressed ricotta using salt. This helps create a drier cheese while also imparting a salty tang. And, like feta this recipe is pretty forgiving. However, unlike feta it is not cultured and requires no rennet.