At Salvatore BKLYN we hand-make the freshest premium cheeses using four perfect ingredients: cream, milk and salt. The ricotta is made using lemon juice and the cream cheese 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 also produce a smoked ricotta using the finest of Japanese cherry wood. The only smoked ricotta out there.
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 It was originally made from the whey, which is left over from making other cheeses.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 hand-made premium ricotta that is thicker and more luxurious than most.
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.
Some of the places which carry out products
Union Markets (all of them!)
Not just a cheese plate but a beautiful cheese plate at Casellula adorned with our smoked ricotta. A wonderful cheese and wine cafe.
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.
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.....
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
Get up, get out, come hang with Salvatore BKLYN as we offer the world the best hand-made premium fresh cheeses.
Secrets from the kitchens of some of the best restaurants and other places where chefs transform Salvatore BKLYN ricotta into some amazing dishes. Enjoy them at these fine restaurants or try it at home!
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