Until last week, I’d always thought of ricotta as soft, fresh, non-salty and an eat-as-soon-as-you-can type of cheese. And then I came across this: ricotta secca, dried ricotta. . It’s hard and dense. It is very salty. It can last in the fridge for up to a year. And, extra bonus, this one is a raw cheese made from grass-fed, organically-raised, unpasteurised local cows milk. . So far, I’ve diced it into really small pieces and sprinkled over millet, as well as stirring some small cubes into cooked pasta. It’s good! . Are you a ricotta fan? Have you ever eaten it this way? . Shout out to @fontedeiserri whose beautiful grass fed products I’ve just discovered.