Salted Goat Ricotta

Seasoned and Salted – Pistoia Mountains

Transforming fresh ricotta into grating cheese: a Pistoia mountain tradition

Salted Goat Ricotta from Verdetti Catia Farm

Verdetti Catia's Ricotta Salata di Capra (Salted Goat's Ricotta) is a unique dairy product created by transforming fresh ricotta through salting and aging, a traditional process that transforms an extremely fresh and perishable dairy product (fresh ricotta has a shelf life of just 3-5 days) into a firm, preservable, and intensely flavorful cheese that can be grated, sliced, or consumed in flakes. Produced in the Pistoia mountains in San Marcello Piteglio using artisanal methods passed down through generations, this ricotta salata is made from the whey of goats raised on pasture by Verdetti Farm—approximately 140 animals that feed on the lush, spontaneous vegetation of the Tuscan-Emilian Apennines, giving the milk a complex flavor profile impossible to replicate with a standardized diet.

The production process first involves preparing classic fresh ricotta by reheating the whey (the liquid left over from making goat's cheese), which coagulates the whey proteins into white flakes that are collected and drained. At this point, rather than consuming the fresh ricotta, it is salted: the still-moist ricotta is generously salted on the surface (coarse or fine sea salt rubbed into the mass), then lightly pressed to compact it and eliminate any further whey. It is then left to age in a cool, ventilated area for several weeks or months, during which it gradually loses moisture (dehydrating and concentrating), absorbs the salt that penetrates the mass, develops a protective outer crust, and takes on a compact, semi-hard consistency that can be grated or sliced.

The final result is a cheese with a cylindrical or truncated cone shape, an ivory-white or slightly straw-yellow rind (darker with prolonged aging), a compact, pure white paste with a very fine, grainy texture that crumbles slightly under the knife, an intensely savory flavor with the residual sweetness of the original ricotta balanced by a pronounced saltiness, and aromas reminiscent of condensed milk and salted butter, with delicate nuances of pasture and hay. The texture is crumbly and grainy, and it grates easily, forming a fragrant, snowy white perfect for seasoning pasta, vegetables, and salads.

Goat's ricotta salata differs from the more common sheep's ricotta salata (typical of Sicily or Sardinia) for its superior sweetness, delicate aroma, and lack of the aggressive "ovine" notes that characterize some very aged sheep's ricotta salatas. It's a highly versatile product: grated, it brilliantly replaces aged cheeses requiring grating, adding flavor without the fattiness and intensity of pecorino or parmesan; thinly sliced, it enhances salads and appetizers; and in flakes, it enhances hot pasta dishes, where it partially melts to create a savory creaminess.
 
 
 

The roots of salted ricotta lie in the need for conservation

In traditional pastoral economies, fresh ricotta was a precious but problematic resource: rich in high-quality proteins and nutritious, but extremely perishable (without refrigeration, it lasted only 24-48 hours in summer). When ricotta production exceeded immediate family consumption or the possibility of quick sales at local markets, cheesemakers had to find ways to preserve it while avoiding waste. The solution was salting and aging: generously salting fresh ricotta created an inhospitable environment for putrefactive bacteria (salt dehydrates and inhibits microbial growth), while aging in cool, ventilated environments completed the dehydration process, transforming a soft, creamy mass into a firm cheese that could be stored for months.

This preservation technique developed particularly in Southern Italy (Sicily, Sardinia, Calabria, Puglia), where it became a typical regional product, but also in the Apennine mountain areas, where shepherds and cheesemakers applied the same principle to ricotta made from sheep, goat, or cow's milk, depending on the animals raised locally. Salted ricotta became a fundamental ingredient in peasant cuisine: grated, it replaced more expensive aged cheeses, sliced, it enriched simple meals, and it demonstrated the peasant ingenuity in transforming perishable byproducts into valuable preservable resources.

Today, artisanal ricotta salata produced in small batches like the one made by Verdetti is a precious rarity, replaced in supermarkets by standardized industrial versions that cannot compete with the aromatic complexity, artisanal texture, and authenticity of the traditional product.
 
 
 

Choosing Salted Goat Ricotta means concentrated proteins and natural flavor.

Ricotta salata is an extraordinarily nutritious and concentrated dairy product: the aging process drastically reduces the water content (from about 70-75% of fresh ricotta to 40-50% of salted ricotta), concentrating all the nutrients: the noble whey proteins (lactalbumin, lactoglobulin with very high biological value), calcium (about 400-600 mg per 100g, very high quantities), phosphorus, and B vitamins. The calorie content increases proportionally to the concentration (about 250-300 kcal per 100g compared to 150-180 for fresh ricotta), but the portions used are small (it is grated, not eaten in large slices), so the calorie intake per serving remains moderate.

The lactose content is extremely low (almost all of it is lost during the initial processing of fresh ricotta, and further reduced by aging), making it tolerable even for many lactose intolerant individuals. Salt is abundant (3-5% or more), so it should be consumed in moderation by those who need to limit their sodium intake, but for healthy people, it's an excellent way to add natural flavor to dishes without overdoing it.

Salted ricotta made from mountain goats' milk also offers an interesting lipid profile, with the presence of medium- and short-chain fatty acids typical of goat's milk, which are more easily digested and metabolized than long-chain saturated fats. This cheese packs nutritional goodness into a compact, intensely flavorful form.
 
 
 

How to Best Use: Salted Goat Ricotta

• GRATED ON PASTA AND FIRST COURSES
  Generously grate the Ricotta Salata on half packets of Senatore Cappelli Organic with organic datterino tomatoes, eggplant, zucchiniPerfect on pasta alla Norma (replaces traditional Sicilian salted ricotta), spaghetti with Cherry tomatoes e fresh basil, organic penne rigate with vegetables grilled. Use on risotto, gnocchi, soups.
• SALADS, VEGETABLES AND SIDE DISHES
  Crumble or grate on salads mixed, rocket salad with tomatoes e olive, caponata. Thinly sliced ​​for carpaccio zucchini, eggplant  grills, pepperoniGrate on baked vegetables, potatoes, artichokes sautéed.
• APPETIZERS, BRUSCHETTA AND FOCACCE
  Use in flakes on bruschetta with tomatoes, on croutons with vegetables. Slicer for mixed cutting boards with cold cuts, olive, organic dried tomatoes in oilCrumble on focaccia, pizza bianca, and piadina. Grate in omelettes and savory pies.  omelettes, savory pies.

The Producer: Verdetti Catia Farm

The Verdetti Catia Farm in San Marcello Piteglio (PT) preserves the mountain dairy traditions of the Tuscan-Emilian Apennines, raising approximately 140 goats on pasture and artisanally transforming their milk into excellent products: Pecorino della Montagna Pistoiese (Slow Food Presidium) (made from Massese sheep's milk), fresh and salted goat's ricotta, Raveggiolo, as well as ancient grains and flours. Led by the young Rachele Petrucci, who chose to continue her grandmother Catia's work rather than abandon the mountains, the farm embodies cultural resilience, preserved biodiversity, and authentic artisanal quality. Each product speaks of mountain pastures, expert hands, and daily dedication.
 
 
 

Ingredients

Goat's whey, sea salt.
 
 
 

Indicative Nutritional Values ​​(per 100g of product)

• Energy: about 250-300 kcal
• Protein: 18-22g (whey protein concentrate)
• Fat: 15-20g (of which saturated 10-13g)
• Carbohydrates: 2-4g (minimum residual lactose)
• Calcium: 400-600mg
• Salt: 3-5g (varies according to seasoning)

Very rich in concentrated whey proteins, calcium, phosphorus, vitamins B2, B12. Very low lactose.
 
 
 

Product Features

• Type: Salted aged goat's ricotta
• Raw material: Whey from mountain pasture goat's milk
• Production area: San Marcello Piteglio, Pistoia Mountains (PT – Tuscany)
• Processing: Traditional artisanal – salting and seasoning
• Shape: Cylindrical or truncated cone
• Crust: Ivory white or light straw yellow
• Pasta: Pure white, compact, fine grained
• Taste: Intensely savoury with residual sweetness
• Maturing: Several weeks/months

Allergens

Contains goat's milk and dairy products. Minimal lactose content (often tolerated by those with lactose intolerance).
 
 
 

Freshness and Taste Guaranteed

The product arrives at your home in vacuum packaging which guarantees its freshness.
Slight variations in weight are possible due to the handcrafted manufacturing process which preserves the integrity of the product.
 
 
 

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