New York City :

A Cheese Grows in Brooklyn

09.04.2008

Submitted by hsnavely on Thu, 09/04/2008 - 12:01am.
The Bite:
imageSomething delicious is coming of age as we type this: A young...ricotta is born to Salvatore Bklyn, right in the heart of Cobble Hill. Inspired by the formaggio the owners fell in love with while visiting Italy, it's made only with lemon juice, salt, and organic whole milk from the local NY cooperative Hudson Valley Fresh (and arrives to SB no more than 36 hours after the cows are milked). This cheese is write-home-about good, and tastes/is fresher than the stuff that's shipped cross-country. Stir it in hot pasta; spread it on focaccia and (drooling now...) figs; or mix with grilled peppers, tomatoes, eggplant, and a drizzle of olive oil...the ending's happy.
Wanna Try: 

Salvatore Bklyn Ricotta, available at Saxelby Cheesemongers at Essex Street Market, 120 Essex St. at Delancey St. (212-228-8204) for $15/pound, or at Marlow & Sons, 81 Broadway near Berry St., Williamsburg (718-384-1441) for $8/8 ounces.

Cocktail Fact

Salt used to deice sidewalks can severely damage city trees (not to mention your favorite boots). Sand should be used instead.

Small Changes Add Up

If 10,000 NY Biters purchase cheese produced in NY instead of VT, we'll save enough fuel to fill the tanks of over eight Boeing 747s.

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