Fresh ricotta can be subject to extra processing to produce variants which have a much longer shelf life.
These production methods include salting, baking, smoking, and further fermentation.

Ricotta salata is a pressed, salted, dried, and aged variety of the cheese.
It is milky-white and firm and used for grating or shaving.
Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.
 	
Ricotta infornata (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through.
Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno.
	
Ricotta affumicata (smoked ricotta) is similar to ricotta infornata and is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.

Ricotta forte, also known as ricotta scanta, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta.
These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of mold.
The end result is a soft and creamy brown paste which has a very pungent and piquant taste.
It is produced in the southern part of the Province of Lecce and sold in glass jars.
It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.
Fresh ricotta can be subject to extra processing to produce variants which have a much longer shelf life. These production methods include salting, baking, smoking, and further fermentation.
Ricotta salata is a pressed, salted, dried, and aged variety of the cheese. It is milky-white and firm and used for grating or shaving. Ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern.  	
Ricotta infornata (baked ricotta) is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno. 	
Ricotta affumicata (smoked ricotta) is similar to ricotta infornata and is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friuli, beech wood is used, with the addition of juniper and herbs.
Ricotta forte, also known as ricotta scanta, is produced from leftovers of any combination of cow, goat, or sheep milk ricotta. These are allowed to age for about a year, during which salt is added and the cheese mixed every two or three days to prevent the growth of mold. The end result is a soft and creamy brown paste which has a very pungent and piquant taste. It is produced in the southern part of the Province of Lecce and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes.
Ricotta