Ricotta Salata is one of Italy's most unusual and least understood cheeses. Making it from goat's milk makes it even more unique. The process gives this cheese it's pure white colour, a dense but slightly spongy texture and a salty, milky flavour - like a dry Italian feta.
Despite its name, this is not the soft, creamy Ricotta that you may be used to. In Italian, Ricotta simply means "recooked". It is a cheese-making process rather than a specific cheese. This goat's milk Ricotta is also a salata, meaning "salted" cheese. As fresh Ricotta goes through its natural ageing process, it becomes harder over time. This goat's milk Ricotta Salata is not overly aged, making it semi-soft in texture.
Ricotta Salata is versatile cheese that's often grated or crumbled on top of food to finish a dish. Try it on salad, pasta, pizza, roasted vegetables and beans, grilled peaches or pineapple. Ricotta Salata can also be served on an antipasto platter of pickled vegetables, olives, and cured meats.
The Pinna story begins with two brothers over a century ago, in 1919, in the northern Sardinian town of Thiesi. An area of fields and meadows, famous Pecorino cheeses have been made here for thousands of years. The two brothers, Giommaria and Francesco Pinna, wanted to produce Sardinian cheeses and make them famous beyond the island, and they began their work by uniting lots of small producers. They had a vision: they knew there was a large market for these Sardinian products in Italy and around the world. They produced Pecorino Romano, but also worked together to create numerous other high quality traditional Sardinian cheeses.