smokey ricotta

Smokey Ricotta had me curious. I'm not one for smoked cheese. I am one for Salvatore Brooklyn, and it's their new(er) creation.

Smokey Ricotta defies prior notions of smoked cheese.

Toasted marshmallow is more like it. I tasted it at Saxelby Cheesemongers, who sell it by the hearty-thwacked scoop.

Everyone has their own marshmallow roasting technique. I like to spin mine slowly on a spear, char it, and eat the outside -- the crackly roasted part. Then I immediately re-roast and repeat.

Salvatore's Smokey leaves the same effect on the palate -- Campfire. A backnote of smoke, sweet smoke, that doesn't knock one over with head-smoke or unpleasant chemical liquid-smoke notes.

The question I got from everyone who dipped into my pint was "What are people doing with it?"

To keep the Brooklyn in Brooklyn, I decided I'd make an open-faced 'smore* with this not-quite-sweet not-quite savory thing. And since Brooklyn is as Brooklyn does, borough it.

Shavings of a Mast Brothers chocolate bar

Atop Salvatore Brooklyn Smokey Ricotta

Upon Hot Bread Kitchen Lavash.


*When the Brooklyn-born move to Vermont, drizzling maple syrup on this will balance everything out.