After several days, the cheese attains a stronger and more intense flavor. The mixture is reheated until it reaches 185 F. As soon as the pieces of protein matter rise to the surface, they are skimmed off and placed into plastic baskets. The ricotta is left to rest for several hours and is then kept for several days in refrigerated storerooms. The cheese is then salted. The ricotta is cleaned with a cloth or a knife and then a thin layer of salt is applied, which results in the formation of a protective rind.
Cooking takes place in terracotta or ceramic pots which are first coated with butter.
The ricotta is then baked in the oven for approximately 30 minutes at a temperature of 305 -312 F, and then left to cool at room temperature. It is then stored in the refrigerator. Production Area Baked ricotta is typical of the Calabrian region, and particularly of the province of Reggio Calabria and the southernmost part of the province of Catanzaro. It is also produced in some parts of Sicily, especially in the east. Storage Baked ricotta is consumed fresh, within 3 weeks of production, or else the cheese loses flavor, becoming bitter and mouldy.