Ricotta that has been salted, pressed and cold-smoked until firm enough to grate, common in Sicily and the south as ricotta affumicata. It is pale tan on the outside and ivory within, drier and denser than fresh ricotta, with a savory, lightly smoky, faintly sweet-milk flavour. Shaved or grated, it lends a smoky depth where a sharper cheese would overwhelm.
Where it comes from
A southern Italian and Sicilian preparation of whey ricotta, salted and smoked to preserve it and used as a grating cheese.
In the kitchen
Grated or shaved over pasta and vegetables for a smoky, savory note.
Nutrition (per 100g)
~270kcalCal
~18.0gProtein
~20.0gFat
~4.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
