|Artist Mike Geno painted this fabulous portrait of |
Lakin's Gorges Ricotta.
|MAY 3, 2014: CAVE 42, the new aging cave with fresh Morgan and Opus 42|
|To make ricotta, milk is heated and |
acidified, causing the whey, the
liquid, to separate from the curd...
|And the curd is hand-ladled into |
ricotta molds, producing a firm, soft cheese.
|Pictured back to front: Opus 42, basket molded ricotta, Morgan, Prix de Diane, and Medallion|
|Medallion, aged 2 weeks.|
|Prix de Diane, aged 4 weeks.|
|Opus 42 in the large molds, Morgan in the small molds|
|"Opus 42" in the cheese cave.|
|"Morgan" in the cheese cave,|
showing its first blush of mold.
|The cheese cave arrives... 2011|