what to use in place of ricotta salata

Sharon Schultz
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7 Comments

Sharon S. October 20, 2016
Thanks so much for all the replies. I have learned alot from your input. I will try some of the suggestions.
 
Natalie R. October 19, 2016
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!
 
Natalie R. October 19, 2016
If the ABOVE description, not below. Sorry!
 
Nancy October 19, 2016
Natalie R - agree with you about ricotta salata better eaten raw. And I think none of my suggestions is a perfect match...just close-ish.
 
Nancy October 18, 2016
other possibilities, with differences among them - haloumi, cotija, pecorino romano, parmesan
 
keg72 October 18, 2016
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.
 
Windischgirl October 18, 2016
What are you cooking?
 
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