[Sca-cooks] Ricotta Salata???
sclemenger at msn.com
Tue Jan 20 21:18:13 PST 2009
I had some time to kill in the grocery store today, while waiting to get a prescription filled, and got intrigued by a new cheese, which I've adopted and brought home. It looks to be an aged, perhaps salted? version of ricotta. Fairly firm texture, even after being at room temp for a while. Very creamy-white, with a faint, white mold on the rind/outer area (white like with brie, but not as thick).
What do I do with it? Is it meant to be grated, like a parmesan? Or eaten with bread or crackers? I've got half a pound of it to play with, so I'd love to hear from any of you who've encountered this....
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