I have a question about the ingredient "+ 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble" on the recipe "Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto" from melissav. is ricotta salata the same as ricotta cheese?
Ricotta salata is more like feta cheese in texture. It's not the same as ricotta cheeses
Would it be the same as Mexican Crumbling cheese? Queso fresco. Which has a feta like texture but only a slightly salty mild taste. It's very widely available here.
Ricotta salata is saltier than Queso fresco but it is a similar texture
Wikipedia explains the difference between ricotta and ricotta salata very nicely: In addition to its fresh, soft form, ricotta is also sold in three preparations which ensure a longer shelf life: salted, baked and smoked. The pressed, salted, dried, and aged variety of the cheese is known as ricotta salata, is milky-white and firm, and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern
In Italian "ricotta" means "recooked" and "salata" means "salted". It's a cheese made from yesterday's whey which is skimmed and strained into rush baskets (hence the pattern on the outside). Salted, it is "aged" for 15 to 30 days. Depending on the region it can be made from cow's, ewe's or goat's milk.
The two are not interchangeable though in terms of cooking/recipes, correct?
No, they are not interchangeable.
Mizithra is a fairly good substitute if you have trouble finding ricotta salata.
I think that Sam1148's suggestion to use queso fresco is a good one.
