New York Farm
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Salvatore Bklyn

Brooklyn, New York

Salvatore Bklyn began as a labor of love after Betsy Devine and Rachel Marks encountered the ricotta of one Tuscan elder gent called Salvatore whilst traveling in Tuscany. They took time out of their vacation to learn from the master and brought their new craft home to Brooklyn. After many trials they managed to tame their wild American curds into a creamy and delectable cheese. Salvatore ricotta is dense, more so than regular ricotta, because it is made from a blend of whole milk and cream, and then strained in cheesecloth after being made. Current owners Betsy Devine and Kris Kurek source milk from Hudson Valley Fresh, a local dairy cooperative dedicated to sustainable farming practices, and make cheese at their small creamery in Red Hook, Brooklyn.

Straining cheese at Salvatore Bklyn

Cheeses From This Farm

  • Salvatore Bklyn Plain Ricotta
  • Salvatore Bklyn Smokey Ricotta
Photo Credits: Anne Saxelby