📝 About This Recipe
This Smoked Ricotta Salata is a masterclass in the ancient art of preservation, transforming a firm, salty Italian classic into a complex, umami-rich delicacy. By cold-smoking the cheese over hickory and cherry wood, we introduce deep, campfire notes that perfectly balance the milky tang of the sheep's milk. Finished with a vibrant bath of lemon and herb-infused oil, this cheese becomes the ultimate centerpiece for a sophisticated charcuterie board or a gourmet pasta topper.
🥗 Ingredients
The Cheese
- 1 pound Ricotta Salata (solid wheel or large wedge, well-chilled)
The Smoking Elements
- 2 cups Hickory Wood Chips (soaked for 30 minutes if using a charcoal grill)
- 1 cup Cherry Wood Pellets (for a hint of fruity sweetness)
- 4 cups Ice Cubes (to keep the smoking chamber temperature low)
Infused Finishing Oil
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 sprigs Fresh Rosemary (bruised to release oils)
- 4 sprigs Fresh Thyme
- 2 pieces Garlic Cloves (smushed and peeled)
- 1/2 teaspoon Red Chili Flakes (for a subtle back-heat)
- 1 teaspoon Lemon Zest (removed in wide strips)
- 1/2 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
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1
Remove the Ricotta Salata from its packaging and pat it extremely dry with paper towels. Let it sit uncovered in the refrigerator for at least 1 hour to develop a slight 'pellicle' or dry skin, which helps the smoke adhere better.
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2
Prepare your smoker or grill for cold smoking. You want to maintain an internal temperature of less than 90°F (32°C) to ensure the cheese doesn't melt or lose its shape.
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3
If using a pellet smoker, use a smoke tube filled with a mix of hickory and cherry wood. If using a charcoal grill, light only 2-3 coals and place them far from the cheese, adding damp wood chips on top.
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4
Place a shallow pan filled with ice on the lower rack of your smoker. This acts as a heat sink to keep the environment cool for the dairy.
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5
Place the Ricotta Salata on a small wire cooling rack, then set the rack over the ice pan. This allows smoke to circulate around all sides of the cheese.
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6
Close the lid and smoke the cheese for 2 hours. Every 30 minutes, check the ice and replenish if it has melted significantly.
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7
While the cheese smokes, prepare the infusion. In a small saucepan, combine the olive oil, rosemary, thyme, garlic, chili flakes, lemon zest, and peppercorns.
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8
Heat the oil over very low heat until it reaches 150°F (65°C). Turn off the heat and let the aromatics steep in the oil as it cools to room temperature.
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9
Once the 2 hours are up, remove the cheese from the smoker. It should have a beautiful, light golden-amber hue.
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10
Wrap the smoked cheese tightly in parchment paper followed by plastic wrap. Let it rest in the refrigerator for at least 24 hours. This 'mellowing' period allows the smoke flavor to penetrate to the center and lose any harsh, acrid surface notes.
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11
To serve, slice the cheese into thin triangles or crumble it into large chunks.
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12
Drizzle the strained herb-infused oil over the cheese and garnish with the aromatics from the oil for a stunning presentation.
💡 Chef's Tips
Always use cold cheese straight from the fridge to prevent sweating during the smoking process. If you don't have a smoker, you can use a handheld smoking gun and a covered glass bowl, though the flavor will be less intense. Avoid using Mesquite wood, as it is too aggressive for the delicate milky notes of Ricotta Salata. Don't skip the 24-hour resting period; freshly smoked cheese often tastes like an ashtray until the smoke molecules stabilize. If the cheese develops a slightly oily surface during smoking, gently pat it dry before wrapping.
🍽️ Serving Suggestions
Serve on a wooden board alongside dried apricots, Marcona almonds, and thin slices of Prosciutto di Parma. Shave generously over a warm salad of roasted beets, arugula, and toasted walnuts. Crumble over a classic Pasta alla Norma to add a smoky depth to the eggplant and tomato sauce. Pair with a crisp, high-acidity white wine like a Sicilian Etna Bianco or a dry Riesling. Enjoy with a drizzle of chestnut honey and crusty sourdough bread.