Ricotta (Fruition Farms)
Alex Seidel purchased a ten-acre farm just south of Denver in Larkspur, Colorado in May of 2009. Partnering with Josh Halder from Verde Farms and former Fruition Restaurant sous chef Jimmy Warren, Siedel’s idea was to create a learning center and a sustainable relationship between farm and restaurant, spreading awareness among community members and local restaurants of the fundamentals of farming produce, animal husbandry and the creation of artisanal products.
After attending the Dairy Sheep Association of North America’s annual symposium in the Hudson Valley, the trio was inspired to create Colorado’s first artisanal sheep dairy and creamery. Less than a year later, in September of 2010, they welcomed a flock of 40 milking ewes and one ram. Cheesemaking began three days later. Today Fruition Farms sells lamb and sheep’s wool in addition to three farmstead cheeses, which are produced using whole sheep’s milk from twice-daily milkings.
This Ricotta was the first cheese produced on the farm, inspired by the chefs’ previous experiences making the cheese. Curdled using citric acid and salted, this seasonal cheese is sold fresh from spring into late fall.
Large, soft curds with a rich, creamy texture characterize this Ricotta, while a natural sweetness and notes of spring lamb and pasture grass round out its flavor.
Fruition Farms’ cheesemakers suggest pairing this cheese with stone fruits, honey, bread or garden vegetables.