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First off, before I say anything. Before I introduce the food makers. Before I even explain the product. I just need to make a personal confession: I cannot for the life of me STOP EATING THIS CHEESE! If you’ve read my Facebook page, or my tweets over the past week, you’ll see I’ve been a bit of an addict. I’ve cleared out two containers with a third one to go in my fridge. I’ve eaten it for lunch almost every day since filming, and if not for lunch, I somehow talk myself into making it into a snack. I have a problem. But it’s a good problem. A very good, delicious problem indeed.
So, without further ado…
Meet Betsy Devine and Rachel Mark Devine, the co-founders, partners and cheesemakers behind Salvatore Bklyn, an artisan ricotta company in Brooklyn, NY. No, they are not Italian, but the Italian way of life, of eating and drinking and enjoying food and wine is what they embrace most in life. So much so, that three years ago, they launched Salvatore Bklyn to bring their version of whole milk, lemon infused, rich ricotta cheese to the masses, and preserve a legacy of urban cheesemaking that is dying off here in New York City.
So enjoy this sneak peek into the Betsy & Rachel’s new production facility. You’ll see how they make the cheese and hear why their version of ricotta is not the norm. In fact, to many, it’s far better…
To purchase Salvatore Bklyn’s plain or smoked ricotta, you can visit The Brooklyn Flea on weekends and meet the cheesemakers in person, or find them in one of many artisan food shops in Brooklyn & Manhattan.
Thanks for watching food. curated. Happy Eating!