Oh, ricotta salata... this is a cheese within a cheese. First, you need to make yourself some ricotta. You could opt for the whole milk ricotta or, as I did, you can build on flavour by utilizing whey ricotta. Then you salt and cure the ricotta to create a whole new cheese experience.
I made my whey ricotta using goat's whey and cow's milk, which made for a more complex yet still mild flavour profile. Since most commented that the ricotta salata was a fairly mild and innocuous cheese, I thought I would give it a bit more umph by using my combo whey ricotta.
So, once you've made your ricotta (in whatever form), you need to press it into a cheese mould, then salt it over the course of a week, then age it until it has reached whatever your ideal texture or density is, then eat it!
