Ricotta, Sheep

Close enough to catch the cooling fog of the Pacific Ocean, Bellwether Farms in Sonoma County, California, can state with pride that their cheeses grace the tables of some of the finest restaurants across the country.

Determined not to let any part of the cheesemaking process go to waste, Bellwether Farms uses the sheep milk whey left over from San Andreas and Pepato to make this snowy ricotta. As light and fluffy as homemade marshmallows, Bellwether's basket-drained sheep ricotta has a delicate and milky flavor with a sweet, soft finish.

Farm / Company: Bellwether Farms

Cheesemaker: Liam Callahan

Proprietor: Cindy Callahan

Affineur:

City, State: Valley Ford, California

Region: West

Country: USA

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Vegetarian

Rind: None

Texture: Fresh