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.