First made as fresh ricotta with whole sheep's milk whey, and then pressed and aged for a few weeks. the sheep milk comes from grass fed sheep in Sardinia, Italy. Dry, intense and slightly salty make the consistency ideal for for grating in the traditional Sicilian dish Pasta alla Norma - ricotta salata, eggplants, tomatoes, basil and garlic.
White wine, try with a Pinot Grigio
Perfect for cooking or eating with fresh seasonal vegetables