Basket Weave 101


To make ricotta salata (salted, aged ricotta), the whey of sheep’s milk (i.e., fresh ricotta) is drained, pressed by hand to ensure as much liquid is removed as possible, salted, and then aged in baskets (like this one pictured) for at least 90 days. In the old days, wicker or wood baskets were used, but today, these plastic baskets are employed–which is why when you buy your aged, dry cheese it has a basket-pattern on the outside. It is enjoyed grated or shaved onto pasta and salad dishes.

3 Comments Add yours

  1. Brian Walsh says:

    So that’s how. It is made…

    Liked by 1 person

  2. I never knew that’s how ricotta is made! I can see others are surprised, too! 🙂

    Liked by 1 person

    1. Yes, the salted, dried, aged kind is made this way. The fresh stuff right out of the pot is so delicious on warm rolls!

      Liked by 1 person

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