Sheep's milk whey from Lazio—the working cheese Sicilian recipes were written around.
Aged sheep's milk whey cheese from Brunelli in Lazio, Italy. Firm, salty, and crumbly with a clean yogurty tang. Ships to 48 states.
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Ricotta Salata from Brunelli comes from Lazio, Italy and is made from sheep's milk whey rather than curd. The cheese is pressed, salted, and aged into a firm, snow-white wheel that breaks into clean, slightly grainy shards.
The paste is dense and dry, with a pronounced clean salinity on the front of the palate and a gentle sheep's milk sweetness sitting just underneath. There's a light yogurty tang from the whey, then a short, savory finish that clears the palate fast. It holds its shape under a microplane, shaves cleanly with a peeler, and crumbles by hand without falling apart.
Brunelli is one of the highest quality producers of Ricotta Salata outside of Sicily, where the recipe was born. For anyone who already cooks Sicilian and southern Italian food at home, this is the working cheese the recipes were written around, the one that turns pasta alla Norma and bitter-greens salads into the thing they're supposed to be.
Dense and dry, breaks under the knife into clean, slightly grainy shards. Holds shape under a microplane and shaves cleanly with a peeler.
Pronounced clean salinity hits first, with a gentle sheep's milk sweetness underneath. Savory without being sharp.
A short, salty-savory finish that fades quickly rather than lingering. Clears the palate fast, which is why it works on top of dressed pasta.
A light yogurty tang sits on the front of the tongue, a reminder that this is whey-based rather than curd.
A faint browned-cream note in the background, more milky than nutty.
Clean and bright. No mushroom, no barnyard, no rind funk.
No heat or bite. Salt is the only sharpness on the palate.
Natural rind
Natural rind, a touch firmer and saltier than the paste; edible but most people grate or trim it.
Ricotta Salata stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright Italian whites and lighter reds carry the salinity without flattening the sheep's milk sweetness.
Salt-and-sweet works best here. Watermelon and figs play off the cured salinity the way they do on a Sicilian table.
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“Traditional Lazio sheep's milk cheesemaking — hand-salted wheels matured in the region's native tufa caves, the way Roman shepherds have done it for generations.”
Hand-salted Pecorino Romano aged in ancient tufa caves, with Ricotta Salata pressed and salted from the leftover whey.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
