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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.
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| Farm/Company: |
Bellwether Farms |
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Cheesemaker: |
Liam Callahan |
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Proprietor: |
Cindy Callahan |
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| Affineur: |
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| City,
State: |
Valley Ford, California |
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| Region: |
West |
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| Country: |
USA |
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| Milk: |
Pasteurized sheep |
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| Rennet: |
Vegetarian |
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| Rind: |
None |
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| Texture: |
Fresh |
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| Aging: |
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| Size(s): |
3 pound basket |
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