Welcome to Salvatore BKLYN
We are back and better than ever. Stay tuned as we announce where to find us
simple, local, fresh
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Our cheeses
Yes, there really is a Salvatore
What is ricotta cheese?
At Salvatore BKLYN we hand-make the freshest premium cheeses using three perfect ingredients: cream, milk and salt. The curds are formed using acid; either adding it or allowing the natural action of cultures. The ricotta is made using lemon juice while the cream cheese is made with lactic cultures. No artificial anything, no stabiliz
At Salvatore BKLYN we hand-make the freshest premium cheeses using three perfect ingredients: cream, milk and salt. The curds are formed using acid; either adding it or allowing the natural action of cultures. The ricotta is made using lemon juice while the cream cheese is made with lactic cultures. No artificial anything, no stabilizers. No nothing. At Salvatore BKLYN, we take pride in our daily batches hand-made cheese that are stocked in stores and restaurants the very next day. With a limited shelf-life, fresh is fresh, no preservatives. We believe in real dairy and our Brooklyn roots where we still produce fresh cheese daily.
What is ricotta cheese?
Yes, there really is a Salvatore
What is ricotta cheese?
The history of ricotta cheese dates back to the 1300’s AD. It was originally made from the whey, which is left over from making other cheeses. The whey is heated and acid is added to form the curd, hence the name ricotta or ‘re-heated’. Some ricotta is made using cultures that produce the acid, while others are made by the direct addit
The history of ricotta cheese dates back to the 1300’s AD. It was originally made from the whey, which is left over from making other cheeses. The whey is heated and acid is added to form the curd, hence the name ricotta or ‘re-heated’. Some ricotta is made using cultures that produce the acid, while others are made by the direct addition of acid using vinegar or lemon juice (our secret ingredient). A lot of what you find in the store is made from whey, a by-product of cheese making. At Salvatore BKLYN, we take a different approach using fresh whole milk and cream. The result is a premium ricotta that is thicker and more luxurious than most because we hand dip every curd.
Yes, there really is a Salvatore
Yes, there really is a Salvatore
Yes, there really is a Salvatore
On a summer lark in Tuscany, we met Salvatore Farina at his tiny San Gimignano enoteca “Gustavo.” Over a legendary meal, he offered us “ricotta, bread, olive oil” and thus began the storied friendship that became Salvatore Bklyn. Salvatore educated us in the way of ricotta, and when we could find no rival stateside, we decided to make our
On a summer lark in Tuscany, we met Salvatore Farina at his tiny San Gimignano enoteca “Gustavo.” Over a legendary meal, he offered us “ricotta, bread, olive oil” and thus began the storied friendship that became Salvatore Bklyn. Salvatore educated us in the way of ricotta, and when we could find no rival stateside, we decided to make our own. Today you can enjoy this hand-made premium ricotta at home or at some of the finest restaurants in New York. We make our ricotta in Red Hook, Brooklyn and while the milk comes from upstate New York, Salvatore BKLYN reflects the culture and the values of our neighborhood and our urban roots.
Where to find us
Restaurants and caterers
A sampling of a few places that transform our ricotta.
Retail shops
Great food starts with our ricotta
Cheese plate
Crostini with smoked ricotta
Crostini with smoked ricotta
Not just a cheese plate but a beautiful cheese plate at Casellula adorned with our smoked ricotta. A wonderful cheese and wine cafe.
Crostini with smoked ricotta
Crostini with smoked ricotta
Crostini with smoked ricotta
Fancy Girl Table, a fantastic caterer headed up by Jeanette Maier is offering delicious appetizers that feature our smoked ricotta. Crostini with different Spring toppings using the smoked ricotta! Taste good, look good.
Duck Prosciutto with ricotta
Crostini with smoked ricotta
Ricotta cappellacci with smoked ricottta
At L'Amico, Chef Julio uses our smoked ricotta for his duck prosciutto on a crostini with a cranberry mostarda. WINTER menu. Get there now before the daffodils pop up.
Ricotta cappellacci with smoked ricottta
Ricotta cappellacci with smoked ricottta
Ricotta cappellacci with smoked ricottta
At Lupa Chefs James Kelly and David Suh have created a wonderful cappellacci stuffed with smoked ricotta and topped with a butter and asparagus for the Spring menu.....
Watermelon and smoked ricotta
Ricotta cappellacci with smoked ricottta
Strozzapreti with smoked ricotta
Colonie a member of the Salvatore BKLYN family Chef Jared offers watermelon with shisitos, pepitas, oregano, smoked ricotta and brown butter. This delicious dish shows the versatility of our plain ricotta.
Strozzapreti with smoked ricotta
Ricotta cappellacci with smoked ricottta
Strozzapreti with smoked ricotta
At Charlie Bird, Chef Diego is offering up Strozzapreti which is Sicilian Eggplant Ragu, Smoked Ricotta & Basil. Strozzapreti is a cavatelli but just ask for the dish with the delicious local smoked ricotta