Fattoria di Opagna
Family dairy farm in the mountains above Cascia, organic since the 1990s, making raw-milk cow and sheep cheeses and ricotta salata. Sells in Norcia and from a van at Forca di Presta.
About Ricotta salata della Valnerina
A salted, dried ricotta made from the whey left after pecorino in the upper Nera valley, from January to August according to Atlante Caseario (Slow Food gives November to July). The whey is heated to 90 C for ordinary ricotta, then to nearly 95 C without boiling. The ricotta drains in a cloth for 12 hours, is wrung, hangs another 12 hours, is rolled once in salt and matures in a dry cellar. Slow Food explains the pear shape: the cloth bag was wide at the base and narrow at the mouth. Forms are 14 to 20 cm tall and 8 to 12 cm across, 0.5 to 1.5 kg, with no rind.
Made in: The upper Nera valley (Valnerina), province of Perugia: Norcia, Cascia, Preci, Monteleone di Spoleto and Poggiodomo
On the plate
Solid, compact white paste with pearly reflections. The flavour is characteristic and strong, lightly salty. Slow Food says a young one is good dressed with olive oil and pepper and an aged one is grated over pasta and soups.
Rind: none, eaten fresh
Wine and cheese
What to pour with Ricotta salata della Valnerina
Fresh Umbrian whites (Sauvignon, Pinot Grigio, blends) Umbria
Our pickStrong and lightly salty, this ricotta is eaten with oil and pepper or grated over pasta. A fresh, dry white with high acidity refreshes the salt and leaves the cheese's flavour to speak.
Orvieto Classico Superiore Umbria
Our pickStrong in flavour and lightly salty, grated over pasta or soups or eaten with oil and pepper. A dry, high-acid Orvieto Classico Superiore refreshes the salt and suits the simple dishes the cheese usually goes into.
The grapes behind these winesProcanicoSauvignon BlancPinot GrigioTrebbianoGrechetto
From the source
Where to buy and taste it
Le Case di Quarantotti
Farm stay in the Sibillini hills near Norcia making raw-milk pecorino, ricotta and yogurt from its own animals, with cheese courses and farm visits. Slow Food lists it as Le Terre di Quarantotti.
Brancaleone da Norcia
The company's oldest shop, on Corso Sertorio. Besides salumi and truffles it sells several Umbrian cheeses, from caciotta dolce and goat cheese to table pecorino and pecorino di fossa.
BottegAlberoBello
Shop and degusteria in Castelluccio di Norcia with a room overlooking the Piano Grande. Sells local salumi, legumes, cheese and truffle products; serves cheese and salumi boards, panini, lentil soup and ricotta desserts.
Norcineria Felici
Norcineria on Corso Sertorio selling cured pork, truffles, lentils and a short cheese list: three ages of pecorino, caciotta di Norcia and flavoured cheeses. Takes orders by phone and online.
Gruppo Grifo sales point, Opaco
Sales point of the Gruppo Grifo dairy group at Loc. Opaco, open every day. The range includes Testa Nera, Pecorino Norcia, Pellegrino di Norcia and fresh cheeses.
Cheese experiences nearby
Farm visit and tasting at La Redola Verde
Guided visit of a sheep and pig farm at Turrita, with a tasting of its products, by reservation. A Slow Food Trevi visit on 11 and 18 April 2026 (held) added a cheese-making demonstration.
Nero Norcia, the black truffle and typical products fair
Norcia's national fair of the black truffle and typical products, running since the 1950s. Norcia.net lists cheese tastings in the programme and live cheese-making demonstrations among the side events.
Cheese-making course at Le Case di Quarantotti
Course on a farm stay near Norcia that takes guests through each step of making cheese, from curd to ageing, with traditional methods. Guests take home what they make. The farm publishes no dates or price.
Ricotta salata della Valnerina: questions
What is ricotta salata della Valnerina made from?
The whey left from making pecorino, mostly sheep's milk with sometimes a little cow or goat, per the Atlante Caseario sheet.
Why is it pear shaped?
Slow Food says the ricotta was drained in a hemp bag, wide at the base and narrow at the mouth, which gave the cheese its pear shape.
Is it a protected product?
Not a DOP or IGP. It is a Slow Food Presidio, and Italian Wikipedia's list of Umbrian traditional agri-food products includes ricotta salata.
Same cheeseboard
More cheeses from Umbria
Plan the trip
Visit Ricotta salata della Valnerina country
Tastings and tours where it is made, and somewhere to stay.
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Sources: slowfoodumbria.it, www.atlantecaseario.com. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.