How To Store Ricotta Salata

TL;DR

Ricotta salata can last up to two years when properly stored in the refrigerator
The ideal storage temperature for ricotta salata is between 35°F and 45°F (1.7°C to 7.2°C)
Wrap ricotta salata in cheese paper or parchment paper for optimal preservation
Vacuum-sealing can extend the shelf life of ricotta salata by several months
Always check for signs of spoilage before consuming stored ricotta salata

Introduction

Picture this: You’re strolling through an Italian market, the air thick with the aroma of fresh bread and cured meats. Suddenly, your eyes lock onto a wedge of snow-white cheese. It’s ricotta salata, a hidden gem in the world of Italian cheeses. But as you cradle this treasure in your hands, a question nags at you: how do you keep this delicacy fresh once you get it home?

Fear not, fellow cheese enthusiast! This guide will unlock the secrets of storing ricotta salata, ensuring that every bite is as delightful as the first. From fridge to freezer, we’ll explore the ins and outs of preserving this unique cheese, so you can savor its salty, milky goodness for weeks to come.

What is Ricotta Salata

Ricotta salata is the rebellious cousin of fresh ricotta. While its softer counterpart is creamy and mild, ricotta salata is firm, salty, and ready to add a punch of flavor to your dishes. Born in the sun-drenched hills of Sicily, this cheese starts its life as sheep’s milk ricotta. But then, it takes a detour.

Instead of being served fresh, ricotta salata is pressed, salted, and aged for at least 90 days. The result? A cheese that’s both familiar and surprising. It’s got the milky essence of ricotta, but with a texture that’s more akin to feta or a young pecorino. Slice it, grate it, or crumble it – ricotta salata is a versatile player in your culinary arsenal.

Buying Ricotta Salata

Choosing the perfect ricotta salata is like picking a dance partner – you want one that’ll complement your moves. Here’s what to look for:

Color: Seek out a cheese that’s pristine white. Any discoloration is a red flag.
Texture: It should be firm to the touch, not spongy or overly soft.
Aroma: A mild, milky scent is what you’re after. Steer clear of any funky odors.
Packaging: Opt for vacuum-sealed pieces if possible. They’ll stay fresher longer.

Don’t be shy – ask your cheesemonger for a taste. A good ricotta salata should have a pleasant saltiness without being overpowering. Trust your taste buds; they’re your best guide in this cheesy adventure.

Proper Storage Techniques

Room Temperature Storage

Ricotta salata isn’t a diva, but it does have its limits when it comes to room temperature. If you’re planning to serve it within a few hours, leaving it out is fine. In fact, it’s preferable – the flavors bloom as the cheese warms up slightly.

But don’t get carried away. Two hours is the max for ricotta salata to lounge at room temperature. Any longer, and you’re playing bacterial roulette. If your kitchen feels like a sauna, cut that time even shorter. Remember, when in doubt, put it back in the fridge. Your cheese (and your stomach) will thank you.

Refrigerator Storage

The refrigerator is ricotta salata’s happy place. Here’s how to keep it smiling:

Wrap it up: Use cheese paper or parchment paper, then loosely wrap in plastic. This lets the cheese breathe while keeping it moist.
Find the sweet spot: Store it in the vegetable crisper. It’s not too cold, not too dry – just right.
Keep it cozy: Aim for a temperature between 35°F and 45°F (1.7°C to 7.2°C).
Mind the rind: Don’t trim it off! The rind helps protect the cheese. Just wipe it gently with a damp cloth if needed.

Properly stored, your ricotta salata can last up to two years in the fridge when wrapped in cheese paper or baking paper. But let’s be honest – it’ll probably disappear long before then!

Freezer Storage

Freezing ricotta salata is like putting your cheese into cryosleep. It’s not ideal, but sometimes it’s necessary. Here’s how to do it right:

Prep work: Cut the cheese into small portions. You’ll thank yourself later when you only need to thaw a little bit.
Wrap it tight: Use plastic wrap, then pop it in a freezer bag. Squeeze out as much air as possible.
Label and date: Future you will appreciate knowing how long that cheese has been in frozen limbo.

When it’s time to thaw, move it to the fridge and let it defrost slowly. Expect some texture changes – it might be a bit crumblier than before. But fear not, it’ll still be great for cooking or grating over pasta.

Factors Affecting Storage

Moisture Content

Ricotta salata is like a sponge – it’s always ready to soak up moisture. This eagerness can be both a blessing and a curse. Too much moisture, and you’re on the fast track to mold town. Too little, and your cheese turns into a sad, dry puck.

The key is balance. Store your ricotta salata in a way that maintains its natural moisture without inviting excess humidity. This is why proper wrapping is crucial – it creates a microclimate that keeps your cheese happy. If you notice condensation forming inside the wrapper, it’s time to rewrap and give your cheese some fresh air.

Packaging

Think of packaging as your cheese’s armor against the harsh world of the refrigerator. The right packaging can mean the difference between ricotta salata that lasts for weeks and one that’s past its prime in days.

Cheese paper is the gold standard. It allows the cheese to breathe while keeping it from drying out. No cheese paper? No problem. Parchment paper works well too. Just avoid plastic wrap on its own – it traps too much moisture.

For an extra layer of protection, place your wrapped cheese in a plastic container with a few holes punched in the lid. This creates a mini cheese cave in your fridge, perfect for maintaining that delicate balance of moisture and air flow.

Temperature Control

Ricotta salata is a bit of a Goldilocks when it comes to temperature – it likes things just right. Too warm, and bacteria throw a party. Too cold, and the texture suffers.

Aim for that refrigerator sweet spot between 35°F and 45°F (1.7°C to 7.2°C). Avoid storing it in the door, where temperatures fluctuate every time you reach for the milk. Instead, tuck it away in the main body of the fridge, where temperatures are more stable.

If you’re dealing with a heatwave or a temperamental fridge, consider investing in a thermometer. Your cheese (and all your other perishables) will thank you for the extra attention to their comfort.

Long-term Preservation Methods

For the true ricotta salata aficionado, there are ways to extend your cheese’s lifespan even further. One traditional method is aging. Find a cool, dark place with consistent humidity (around 80-85%) and temperature (50-55°F or 10-13°C). A wine cellar or a dedicated cheese fridge is ideal.

Wrap the cheese loosely in cheese paper and place it on a wooden board. Turn it every few days to ensure even aging. Over time, the cheese will become harder and more intense in flavor. It’s like watching your cheese grow up – rewarding, but a little bittersweet.

For a more modern approach, consider vacuum sealing. This method can extend the shelf life of ricotta salata by several months when combined with refrigeration. Just be sure to use it within a day or two of opening the seal.

Signs of Spoilage

Even with the best care, all good things must come to an end. Here’s how to tell when your ricotta salata has crossed over to the dark side:

Sight: Look for any fuzzy growth or dark spots. A little natural mold on the rind can be cut away, but extensive mold means it’s time to say goodbye.
Smell: Trust your nose. If it smells like ammonia or has a strong, unpleasant odor, it’s past its prime.
Touch: The cheese should be firm. If it’s slimy or excessively soft, especially around the edges, it’s time to let it go.
Taste: When in doubt, take a small taste. If it’s overly sour or just “off,” don’t risk it.

Remember, when it comes to cheese, it’s better to be safe than sorry. If you’re unsure, err on the side of caution and discard it.

Tips for Maintaining Quality

To keep your ricotta salata in tip-top shape:

Handle with clean hands or utensils to avoid introducing bacteria.
Always rewrap in fresh paper after each use.
If you notice any dry spots, trim them off before they spread.
Keep it away from strongly aromatic foods in the fridge – ricotta salata is a sponge for odors as well as moisture.
If you’ve grated more than you need, store the excess in an airtight container in the fridge and use within a few days.

Creative Uses for Ricotta Salata

Don’t let your perfectly stored ricotta salata go to waste! This versatile cheese shines in many dishes:

Grate it over pasta for a salty kick that’s more interesting than parmesan.
Crumble it into salads – it pairs beautifully with watermelon and mint.
Use it as a finishing touch on roasted vegetables.
Melt it into frittatas or omelets for a protein-packed breakfast.
Shave it over pizza just before serving for an extra layer of flavor.

Get creative! Ricotta salata can add a unique twist to many of your favorite recipes.

Food Safety and Hygiene

Safety first, cheese lovers! Follow these guidelines to enjoy your ricotta salata without worry:

Always wash your hands before handling the cheese.
Use clean utensils each time you cut or serve the cheese.
Keep your cheese away from raw meats and other potential sources of contamination in the fridge.
If you’re pregnant or have a compromised immune system, consult with your doctor about consuming aged cheeses like ricotta salata.
When in doubt, throw it out. No cheese is worth risking your health over.

Conclusion

Mastering the art of storing ricotta salata is your ticket to a world of culinary possibilities. With these tips and tricks up your sleeve, you’re ready to keep this delightful cheese at its best for weeks on end. So go forth, experiment with storage methods, and most importantly, enjoy every salty, crumbly bite of your perfectly preserved ricotta salata. Your taste buds are in for a treat!