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Aglaia KREMEZI's avatar

Michael Costa, the Zaytinya chef told me you can find very good sheep's milk ricotta in the US, I think he said from Vermont.

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Shreema Mehta's avatar

These look delicious! And also love the link to the article about fig trees and how they can help us adapt to a changing climate.

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Nancy Harmon Jenkins's avatar

Thanks for such a rich store of information, Aglaia. I so wish we could find genuine ricotta/myzithra in the US. It is incredibly difficult as soured (curdled) milk (or cream) has replaced it almost everywhere.

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