After a couple months' drought, you can again get sheep ricotta cheese at the Cowgirl Creamery store in the ferry building (at Embarcadero and the foot of Market) in San Francisco.
I have been asking for a while. I even sometimes would bleat to the cheesemongers. Last week, one of them said, "you know, those sheep just aren't making ricotta".
Fresh cheeses are, of course, mostly interesting. Ricotta in particular ranges comfortably from a savory dish, like a spinach salad, to an intensely sweet one, like atop a langue de chat cookie.
There is a transcendent quality to sheep ricotta. The particular batch from which I bought today is rich, slightly sweet in that milk-stout way that lactose manages, bright white, and a little watery.
Cowgirl Creamery, Ferry Building, San Francisco
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