Ricotta salata is designed to be kept longer than fresh. It produces leaving flocculate proteins and albumin present in the whey through their denaturation: the whey is heated to a temperature close to 85 ° C in large containers hemispherical, called "double bottom", where the whey proteins tend to cake or flaked ("floc") and then to come to the surface, and then be harvested and stored in special fuscelle.

Later the ricotta just produced, is left to drain for a few days before being salted. Salting is done almost exclusively by hand with coarse sea salt. After a curing period of a few days (on average from a minimum of 10 up to a maximum of 30) the dry ricotta is ready for consumption.