Wisconsin ricotta salata is modeled after the traditional ricotta salata from Sicily that is made from whey from sheep's milk. The cow's milk version is made from cow's milk and whey with just a hint of salt. It is pressed and aged for 60 days for a fresh, nutty, lactic flavor.


Smooth, white


Semi-firm, crumbly


Milky, nutty, slightly salty.

Serving Suggestions

Crumble onto salads and pastas. Crumble over grilled vegetables. Use in any recipe instead of feta for less salt.

Goes Well With

Pasta, vegetables, salads.

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