Salted Sheep Ricotta
Salted sheep ricotta is processed as fresh ricotta, but before being put on the market it is pressed, salted and matured. Salt is wisely dosed so that it does not cover the flavour and aromas, but at the same time allows the cheese to be preserved perfectly. The Caseificio Garau, for its salted ricotta and for all its cheeses, uses only top-quality Sardinian salt. The maturing period is between 10 days and one month; the average weight of a wheel is about 2 kg. Salted ricotta is mainly used grated on pasta, especially on malloreddus (typical Sardinian gnocchi), but is also used alone as an appetizer and/or served with Sardinian sweets.