This cheese company evolved, as many do, out of the owners’ failed attempt to find a cheese as good as “the one” they had tasted abroad and when faced with a future without said cheese, they went for the alternative: let’s make it ourselves. Pillowy, rich ricotta was the sought after cheese in the case of Betsy Devine and Rachel Mark. In 2007, they met a lovely enoteca owner in San Gimignano, Italy, named Salvatore who shared all kinds of delicious Italian specialties with them, but the one in particular that remained in their hearts and minds was this simple, fresh ricotta served on grilled bread. When they returned home to New York City and could not find a ricotta that measured up, they began making their own at home. Betsy was working as a sous chef at a Brooklyn restaurant and when the chef tasted it, he started putting it on the menu. Many accolades from customers and Betsy and Rachel transformed from ricotta enthusiasts to cheesemakers. They have been going strong ever since.
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