I never thought I’d be raving about ricotta cheese. It’s the bland, curdy mush that you layer
into lasagna or stuffed shells, right?
Wrong. Say farewell to the mass
produced tubs of white paste and give a superior product a try. Maple Brook Farms Hand Dipped, Whole Milk
Ricotta is so rich, creamy and flavorful, I have to resist eating it straight
with a spoon [no, I’m not kidding].
Actually, this ricotta is delicious on a slice of crusty French bread
with a little bit of honey and some marcona almonds. Not how you’d typically think of eating
ricotta cheese, is it? Another fantastic
use – whisk a tablespoon into a egg whites with a bit of fresh thyme for a light, fluffy
texture.
Maplebrook Farm [www.maplebrookvt.com] is a boutique cheese
producer out of Bennington, Vermont that specializes in mozzarella, burrata,
ricotta and feta. While I’ve yet to try
their other varieties, I’m willing to venture that they’re just as
spectacular. Cheese making is truly an
art form and I’ve found that smaller producers really do show the care and
finesse necessary to create a product worth of regard. Also, I like supporting small
businesses.
Their website gives a great list of retailers that carry
their products so check it out and make your next lasagna something to truly
rave about, if you don’t eat all the ricotta first.
No comments:
Post a Comment