Best Substitutes for Ricotta Salata

Ricotta Salata is a deliciously salty, crumbly cheese often used in salads, pasta dishes, and Mediterranean recipes. But it's not always easy to find in regular grocery stores. If you're mid-recipe and realize you don't have any on hand-or your local shop doesn't carry it-don't worry! There are the best substitute cheeses for Ricotta Salata you can use place without compromising on flavor or texture.

🧀 What Is Ricotta Salata?

Ricotta Salata is an Italian sheep's milk cheese made by salting, pressing, and aging fresh ricotta, typical from the region of Sicily. The result is a firm, crumbly cheese with a mild, nutty, and slightly salty flavor. It's often grated or crumbled over dishes like:

• Pasta alla Norma
• Salads (like this Radicchio Salad with Citrus and Ricotta Salata)
• Crostini or bruschetta
• Grain bowls or summer pastas

It's not the same as fresh ricotta, which is soft and spreadable. Ricotta Salata is aged and firm, more like feta or aged goat cheese.

If you like fresh ricotta recipes, check out this Lemon Thyme Whipped Ricotta Dip or this Lemon Ricotta Pasta with Spinach.

Best Substitutes for Ricotta Salata

Here are the top substitutes, organized by how closely they match Ricotta Salata in texture, flavor, and use:

1. Feta Cheese

Closest Match (in flavor and texture)
Feta is salty, tangy, and crumbly-making it an excellent stand-in for Ricotta Salata, especially in salads or Mediterranean-style dishes.

✅ Best for: Salads, pasta, grain bowls, roasted veggies
💡 Tip: Choose a firm block of feta and rinse lightly if it's too salty.

2. Aged Goat Cheese (Chèvre Sec)

Aged goat cheese offers a crumbly texture and tangy taste, though it's usually a bit stronger than Ricotta Salata. Great for crumbling or shaving over dishes.

✅ Best for: Pasta dishes, savory tarts, vegetable medleys
💡 Tip: Let it soften slightly to crumble more easily.

3. Pecorino Romano (Shaved or Grated)

Made from sheep's milk just like Ricotta Salata, Pecorino Romano is much saltier and harder, but brings a similar sharp, savory profile when shaved or grated.

✅ Best for: Pasta alla Norma, casseroles, savory pies
💡 Tip: Use sparingly-it's more intense and saltier.

4. Cotija Cheese (Mexican Cheese)

This dry, crumbly Mexican cheese is surprisingly similar in texture and saltiness. It doesn't melt much and adds a great finish to dishes.

✅ Best for: Cold salads, roasted vegetable dishes, tacos
💡 Tip: Crumble over dishes just before serving, as it can dry out when heated.

5. Mizithra (Greek Cheese)

This lesser-known Greek cheese is made from whey and has a mild, salty flavor with a texture similar to Ricotta Salata when aged.

✅ Best for: Grating over pasta, combining with tomato-based sauces
💡 Tip: Look for aged Mizithra, not the fresh, creamy version.

Bonus Options (If Texture Isn't as Important)

If you're mostly after flavor and don't mind a softer texture:

• Fresh Ricotta + Salt - Not the same texture, but you can approximate the flavor with added salt. Works best in spreads or dips.
• Grated Parmesan - Sharp and salty, but less creamy. Good for pastas or roasted dishes.

Substitution Tips

• Adjust salt levels. Ricotta Salata is moderately salty, so taste your substitute before adding extra salt to the recipe.
• Crumbly texture matters. If your recipe calls for crumbling, go with feta, aged goat cheese, or Cotija.
• Grating vs. crumbling. Use Pecorino or Mizithra for grating; use feta or Cotija for crumbling.