Made in Puglia, this dry, low-fat sheep or goat cheese has a hell of a lot of character! It brings an incredible flavor to pasta and salads and can also be eaten without moderation. This dry, salted ricotta is made from fresh ricotta that is infused, drained for a few days, then salted with coarser sea salt. Once refined, it can be stored at the bottom of the fridge. It has a delicate yet pronounced taste, a compact but tender white paste, and has almost no crust. Like feta, this Greek cheese, which is just as light, it does not melt. The new star of Mediterranean recipes So, we crumble it on a salad, we grate it on pasta, soup, or more simply, we enjoy it in small thin slices on figs, with small golden pears, for pure delight.