Ricotta (Harley Farms)
Located in Pescadero, California, Harley Farms is a restored dairy farm that dates back to 1910. Owned and run by Dee Harley, a native of Britain, this is the only remaining dairy in San Mateo County, a once thriving dairy region. Having originally started with six pet goats, Harley Farms is now home to about 200 American Alpine goats, of which 80-90 are milking does. The goats produce approximately 200 gallons of milk each day, which goes into producing Harley Farms’ four different farmstead cheeses: cheve, fromage blanc, feta and ricotta. The Chevre in particular is instantly recognizable for its wonderfully decorated exterior, consisting of edible flowers. The fresh goats’ milk ricotta is made by first frothing whole milk in a double boiler. The milk is then curdled with the aid of white wine vinegar. The curd is salted and then scooped into one-pound baskets and allowed to drain overnight before it is packed and sold. The bright white cheese has a dense and slightly 'meaty' texture with tastes of fresh grass and a subtle salt finish.