What it is
Salted Sheep's Ricotta is a firm, aged and salted cheese made from sheep's milk, supplied as a piece of approximately 700 g. It is a compact alternative to fresh ricotta, intended for grating, shaving and finishing dishes.
Product reference and format
The documented format is one piece of about 700 g. The product is identified as Ricotta Salata di Pecora; no fixed carton quantity is documented, so the weight remains an indicative piece size.
Product profile
Salting and ageing give the cheese a firm texture and a savoury, slightly tangy sheep's-milk character. It can be grated into fine shavings or cut into flakes, adding a dry, salty dairy note without losing its ricotta identity.
Professional uses and quantities
Plan around 15 to 25 g per portion for pasta alla Norma, then adjust to the seasoning of the dish. Grate or shave it over pasta, salads, grilled vegetables and soups, or use flakes as a finishing element on a plate.
Common mistakes to avoid
Do not use it as if it were fresh ricotta and do not add a full slice without tasting the dish first. Avoid leaving the piece uncovered, as the surface can dry and the salt can dominate delicate preparations.
Storage and handling
Keep refrigerated at 0 to 4 °C and well wrapped. Cut only the amount required for the shift, protect the remaining piece and check the cut surface before grating or shaving for service.
LAPA logistics in Switzerland
LAPA supplies refrigerated Italian dairy products throughout Switzerland. On delivery, check the approximately 700 g piece, keep it chilled and protected, and move the service quantity to the preparation station shortly before use.
Who it is for
A useful format for restaurants, pizzerias, hotels, caterers and delicatessens that need a firm sheep's-milk cheese for pasta, salads, vegetables, soups and finishing work.
