Ricotta Salata is a sheep's milk cheese originating from Sicily. It could be somewhat misunderstood due to its name. "Ricotta" is a term not limited to the specific type of cheese often used to stuff pasta. Rather "ricotta" is Italian for "recooked", which refers to a cheese making process that involves heating whey after it has been separated from cheese curds. In any case, Ricotta Salata is firm, spongy, and slightly tangy. It's not the kind of cheese you would likely put on crackers or bread. What Ricotta Salata is perfect for is pasta salads, on top of sautéed vegetables, or on top of a tomato based sauce. Its spongy texture absorbs oil and vinegar in the case of a salad and works really well with a sauce. I haven't tried this, but I bet it would be great on top of a tomato sauce with a lot of basil in it.

-Aaron

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