Sheep’s milk ricotta is fragrant and flavorful thanks to 30 days of ripening. Pure white, with a compact texture and a mild, sweet, milky, mildly salty flavor. Dense yet slightly spongy in texture, it can be likened to a dry feta. Despite its name, this is not the soft, creamy Ricotta as Americans have come to know it. In Italian, Ricotta simply means “recooked”. It is a cheese-making process rather than a specific cheese. This Ricotta is also a salata, or “salted” cheese. As fresh Ricotta goes through its natural aging process, it becomes harder over time. This Ricotta Salata is extremely versatile – it can be used in salads and pasta dishes and is ideal for grating.
Argiolas Formaggi was founded by brothers Ennio and Eligio Argiolas in 1954 in the hills of Dolianova in the province of South Sardinia. Their mission was to produce and promote Sardinian cheeses. They began with aging Fiore Sardo for local shepherds, within a few years they were producing their own cheeses. Today, Argiolas Formaggi produces a large line of sheep, goat and mixed milk cheeses celebrating Sardinia’s unique flavors.