Strong ricotta.

Add 2 pinches of salt to the ricotta, knead and put it in a jar, cover it and keep it out of the fridge for at least 1 month, every day empty the liquid that forms and knead again. After this period, put the cap on and store in the fridge. The more time passes, the spicier it will become, as long as it doesn't finish before. If you have some ricotta left over you can add it to the jar and mix everything again, if there is any liquid, discard it.