Ricotta Alfornoduro is a' hard ricotta' made in Sicily. Known for its compact consistency and stronger flavor compared to fresh ricotta, it is typically not aged; it is a fresh cheese meant to be consumed quickly after it is made--by draining, salting and baking fresh ricotta-- to extend its shelf life. The result is a ricotta firm enough to grate. Enjoy with salami, olives and honey; serve grated on appetizers, pasta, salads or antipasto. Taste: Rich with a slightly salty flavor. Pairings: Nero d’Avola, Grillo, Inzolia. Made with pasteurized sheep's milk and whey, and traditional rennet.