Roasted Ricotta Salata

Type of Milk:

Sheep

Origin:

Italy, mainly from Sicily, Sardinia and Campania.

Rind:

The outside of roasted ricotta is brown from being roasted in an oven, but hardly thick enough to call a rind.

Flavor:

Very mild, with a hint of sweetness. Not as creamy as regular ricotta.

Uses and Pairings:

A light and pleasant cheese with a mild flavor suitable for breakfast or after dinner. When cooking, use roasted ricotta in place of feta or goat cheese if you want a milder flavor. Try it in a cold pasta salad with summer peas and fresh herbs.