Ricotta Stagionata

Regional selection: 
Basilicata, Puglia
Selection by milk: 
Milk Treatment: 
Pasteurized milk

Giovanni Samela, owner and cheesemaker at Pietra del Sale, is a true crusader for the traditional foods of his home, Basilicata in Southern Italy. Whether it be native peppers, beans, or the rustic cheeses he crafts from his own flock, Samela is passionate about sharing the bounty of the south. Always keeping one foot in tradition, Samela also has a keen-eye for innovation utilizing the local produce and wine to flavor his cheeses. In addition to making his own cheese, Samela works with other local artisans to bring cheeses from their farms to the public.

The most simple method of keeping ricotta is by salting it. The results are a product that is mainly used for grating on food and it is a worthy substitute for the other traditional hard cheeses. Nonetheless, salted ricotta is excellent eaten on its own.

Other products