[Sca-cooks] Ricotta Salata???

[charding at nwlink.com]

This is a great cheese to put on salads, or steamed or grilled veggies or
on pasta, etc. It is basically a ricotta (whey cheese) that has been
salted and pressed and aged to one degree or another.  You can crumble it
or grate it. You may find it to salty to eat on crackers and it really
isn't spreadable.

Maeva


> Okay, gang....
> 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....
> --Maire
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