To go with the above answers: ricotta salata has a very milky taste and not much salt, from my experience. Of the below descriptions, feta is probably the closest in flavor and texture, but you would want to go with a less salty variety (probably a fuller fat version). Cotija is also VERY close in flavor, but the saltiest option listed. I don't think I'm mixing up salt with umami in this case. (By again, it could have been the brand for all I know)
I've only seen ricotta salata used in raw applications and prefer feta for my go-to substitute. The cheese seems more suitable for eating with just some crackers and/or jam rather than a big complex salad due to its mild taste. But please correct me if I'm wrong! I would love to understand it better!
It really does matter what you're cooking. If you're adding it, shaved, to a salad, you could probably use feta, maybe goat cheese. If you are putting it on top of pasta, even though the texture is totally different, you might be able to sub regular ricotta.
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I've only seen ricotta salata used in raw applications and prefer feta for my go-to substitute. The cheese seems more suitable for eating with just some crackers and/or jam rather than a big complex salad due to its mild taste. But please correct me if I'm wrong! I would love to understand it better!