Say Cheese

Two New York City women make culinary waves with their artisanal ricotta.

BY Rebecca Marx

October 21 2008 11:00 PM ET

“If cheese were a rock star,” proclaims the website of ricotta cheese purveyor Salvatore Bklyn, “it’d be Salvatore Bklyn.” Ricotta, the fluffy, unassuming building block for lasagna or cheesecake, hasn’t achieved pop-icon status yet. But thanks to Betsy Devine and Rachel Mark, the couple who make the cheese under the Salvatore Bklyn moniker, it may well be on its way. In the two years since they began this artisanal adventure out of their Brooklyn kitchen, their impossibly luscious ricotta has won a major following among chefs, curd nerds, and gourmet shoppers alike.

Mark, 27, and Devine, 31, never planned to go into the ricotta business. They met in 2003 when Mark answered a Craigs-list ad posted by Devine and friends, who were in search of a roommate for their apartment in New York City’s East Village. “She beat out the competition,” Devine recalls fondly. The two quickly became a couple and then, during a trip to Italy in 2005, they met Salvatore Farina, a gregarious Italian who befriended them and treated them to local delicacies such as ricotta bruschetta at his enoteca, or wine shop, in San Gimignano.

When they returned to New York they decided to move to Brooklyn and make their own ricotta, in part because they couldn’t find any that evoked the madeleine-like qualities of Sal’s. So they started experimenting in their kitchen. The first batches weren’t that great. But when they finally got it right, Devine brought the cheese to Lunetta restaurant, where she was working, and got chef Adam Shepard to put it on the menu. “That’s where it began gaining traction,” Mark says. Soon she and Devine were selling their cheese out of Lunetta.

As the cheese’s fame spread by word of mouth, Salvatore Bklyn was born. Devine’s past experience working in a specialty food supplier, where she learned the importance of customer service, came in handy. So did Lunetta’s kitchen, where Devine made the cheese when the restaurant was closed. Eventually, Mark, who handles the business side of the venture, secured accounts with specialty stores and high-end New York restaurants like Per Se and Blue Hill.

Tags: Business

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