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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Ricotta salata is a nutrient-dense cheese that is an excellent source of calcium and phosphorus, which are essential for bone health. It also provides high-quality whey protein and beneficial fatty acids like conjugated linoleic acid (CLA). However, it is relatively high in sodium and fat, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of ricotta salata contains approximately 280 calories and 18.5g of protein. This high protein content makes it an effective option for supporting muscle maintenance and growth.
Yes, ricotta salata is very keto-friendly. It contains only 3g of carbohydrates and 21g of fat per 100g, making it an ideal high-fat, low-carb addition to a ketogenic lifestyle.
Yes, traditional ricotta salata is naturally gluten-free as it is made from sheep's milk whey and salt. It is safe for individuals with celiac disease or gluten sensitivities, though you should always check labels for potential cross-contamination during processing.
Fresh ricotta is soft, creamy, and sweet, whereas ricotta salata is pressed, salted, and aged for at least 90 days. This process transforms the cheese into a firm, crumbly texture with a salty, nutty flavor profile similar to a mild feta.
Ricotta salata has a mild, milky, and distinctly salty flavor with a subtle nuttiness. Its texture is firm yet crumbly, making it less tangy than feta but more flavorful than fresh curd cheeses.
Because it is a firm cheese that doesn't melt easily, it is best used as a finishing cheese. Grate or crumble it over pasta dishes like Pasta alla Norma, toss it into Mediterranean salads, or sprinkle it over roasted vegetables and grain bowls.
ricotta salata cheese is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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View all dairy →Discover 1 recipes featuring ricotta salata cheese with step-by-step instructions.
Browse recipes →The best substitute is Feta cheese, as it shares a similar crumbly texture and saltiness, though Feta is tangier. Other alternatives include Cotija, Pecorino Romano (if you want a harder, saltier finish), or a firm Mizithra.
Store ricotta salata in the refrigerator wrapped tightly in parchment paper or wax paper, then placed in a zip-top bag to allow it to breathe without drying out. When stored properly, it can last for 2 to 4 weeks after opening.
Ricotta salata is not lactose-free, but it may be easier to digest for some than fresh ricotta because the aging process reduces lactose content. However, since it is made from whey, those with a high sensitivity to lactose should consume it with caution.