The King of Ricotta: Salvatore Bklyn

Our VideosBy Liza de Guia on Feb 25, 2011
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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!

Comments

  1. Jen says:

    Definitely wish I could get Salvatore Bklyn ricotta in Philly!

  2. Jen says:

    Definitely wish I could get Salvatore Bklyn ricotta in Philly!

  3. patricia a.feeley says:

    I just saw the urban(urbane) cheesmakers story!!! I had the occassion to taste this ambrosia of the cheese world, while at a wedding in Rhode Island. To say it is magnificent is an understatement. I was warned that there were several more courses to come, but… the waitstaff came right to me when yet another platter of Salvorde came out. it is nice to see the roots of the product and quality product making it to market. Great 1 send some our way.

  4. patricia a.feeley says:

    I just saw the urban(urbane) cheesmakers story!!! I had the occassion to taste this ambrosia of the cheese world, while at a wedding in Rhode Island. To say it is magnificent is an understatement. I was warned that there were several more courses to come, but… the waitstaff came right to me when yet another platter of Salvorde came out. it is nice to see the roots of the product and quality product making it to market. Great 1 send some our way.

  5. Andrew Mark says:

    Liza

    LOVED THE VIDEO (almost as much as SR!)

    Thanks!

  6. Andrew Mark says:

    Liza

    LOVED THE VIDEO (almost as much as SR!)

    Thanks!

  7. SAJ says:

    Great story – cheese looks amazing!

  8. SAJ says:

    Great story – cheese looks amazing!

  9. M & W says:

    Awesome! We need some now! Betsy, this is your ultimate science fair project…keep it going!

  10. M & W says:

    Awesome! We need some now! Betsy, this is your ultimate science fair project…keep it going!

  11. Cheryl says:

    I can taste it!
    This cheese is amazing, as are its creators.

  12. Cheryl says:

    I can taste it!
    This cheese is amazing, as are its creators.

  13. Uncle Josh M says:

    YUM!

  14. Uncle Josh M says:

    YUM!

  15. Uncle Josh Moritz says:

    As in really YUM.

  16. Uncle Josh Moritz says:

    As in really YUM.

  17. SLW says:

    I love all kinds of cheese, and this stuff is great. Bonus: Anything fresh, and locally produced puts it 10 steps up in my book.

  18. SLW says:

    I love all kinds of cheese, and this stuff is great. Bonus: Anything fresh, and locally produced puts it 10 steps up in my book.

  19. Yum, I just read a Serious Eats article about how easy it is to make homemade ricotta. They seemed to think the variation in what acid you use will affect the flavor and said lemon was the most “mellow”. I think I’ll get some milk and a few lemons to try my own.

    Definitely think what these girls are doing is great. Weird how an entire generation distanced itself from what they grew up with (local, farm-raised food) yet my generation, who has virtually no experience with it, is trying to bring it back.

  20. Yum, I just read a Serious Eats article about how easy it is to make homemade ricotta. They seemed to think the variation in what acid you use will affect the flavor and said lemon was the most “mellow”. I think I’ll get some milk and a few lemons to try my own.

    Definitely think what these girls are doing is great. Weird how an entire generation distanced itself from what they grew up with (local, farm-raised food) yet my generation, who has virtually no experience with it, is trying to bring it back.

  21. betsy devine says:

    LIZA! NOT only are you a great film maker, you KNOW how to edit. I bet 90% of the footage was over excited/nervous mumbles from two giddy cheesemakers! Thanks for telling our story… We are so thrilled to be a part of the community you are doing such a fine job documenting. Come back anytime, and let us feed you cheese!

    Betsy and Rachel @ Salvatore Bklyn

  22. betsy devine says:

    LIZA! NOT only are you a great film maker, you KNOW how to edit. I bet 90% of the footage was over excited/nervous mumbles from two giddy cheesemakers! Thanks for telling our story… We are so thrilled to be a part of the community you are doing such a fine job documenting. Come back anytime, and let us feed you cheese!

    Betsy and Rachel @ Salvatore Bklyn

  23. Annie says:

    Liza, you are incredibly inspiring.
    Love the people that you film and how you put it all together.
    Betsy and Rachel, love what you are doing.
    Excellent product.
    I am sure you will do great!

  24. Annie says:

    Liza, you are incredibly inspiring.
    Love the people that you film and how you put it all together.
    Betsy and Rachel, love what you are doing.
    Excellent product.
    I am sure you will do great!

  25. Proves you don’t have to be Italian to live the Italian lifestyle, just have an appreciation for the ingredient, tradition and “la dolce vita” – eveything else will follow. Magnifico opera!

  26. Proves you don’t have to be Italian to live the Italian lifestyle, just have an appreciation for the ingredient, tradition and “la dolce vita” – eveything else will follow. Magnifico opera!

  27. Silpat says:

    Yet another amazing video. I have signed up for your RSS feed (really – not just saying it) and have enjoyed each and every video. The only problem I have is that I always gets hungry!!

  28. Silpat says:

    Yet another amazing video. I have signed up for your RSS feed (really – not just saying it) and have enjoyed each and every video. The only problem I have is that I always gets hungry!!

  29. Esme says:

    Awesome video and love what you 2 have accomplished together. I hope I can find Salvatore Brooklyn in San Fran…

  30. Esme says:

    Awesome video and love what you 2 have accomplished together. I hope I can find Salvatore Brooklyn in San Fran…

  31. Dave says:

    Hey, I want to buy for making a cheesecake (for a VIP dinner at a Manhattan Institution). Can I assume this will work well?

  32. Pericles says:

    Liza you are a master story teller. Thank you so much for making these videos. I love the way you have people tell the stories.

    Pericles

    • Liza de Guia says:

      Hi Pericles. Thanks so much for your sweet message. I really do enjoy telling these stories. I think doing it all by myself makes it even more intimate. Thanks for watching!

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