Ar fud na réimsí de Campania le ard-chleachtas de transhumance, go háirithe i gcúige Avellino, Caserta, Salerno, Benevento, cineál ricotta ar a dtugtar "salaprese"tá a tháirgtear. Níl aon teoiricí áirithe ar fud an bunús an t-ainm seo, ach tá sé is dócha nasctha leis an teicníc a chaomhnú an táirge, i Salt, a chleachtadh go forleathan a úsáidtear chun a chaomhnú go héasca táirgí meatacha. A thabhairt ar aird ricotta lean muid ar an teicníc clasaiceach, a bhfuil d ' fhan gan athrú thar na blianta, cé go lá atá inniu ann caoirigh nó bó bainne a úsáidtear mhairg, cé go bhfuil an tipiciúil ricotta salaprese fuarthas ach amháin le bainne caorach. In amanna ársa ach gan díol ricotta a bhí beartaithe le haghaidh shailleadh, a bhí a chur chun tirim i an t-aer in áit fionnuar agus tirim tar éis é a rith arís agus arís eile le salann talamh a meánach grán. A thriomú ar siúl faoi cadás bileoga a choinneáil cuileoga ar shiúl; nuair a triomaithe an ricotta a bhí a chur ar an racaí speisialta nó boird agus crochadh i fionnuar timpeallachtaí chun cosc a chur orthu ó bheith devoured ag lucha.
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