Fresh Goats’ Milk Ricotta in Umbria

We are eating late, late, late these nights. That is the only disadvantage to Pino’s goat cheese-making. He milks five of our 27 goats each morning and then again each evening during the last light of day when it is cooler.

The goats give us about three liters of milk per day and Pino makes cheese and ricotta every other evening after milking. That means dinner is close to 10 p.m. It is a small sacrifice for the goodness.

The cheeses are turning out better than

SUBSCRIBE NOW!

online + newspaper

This section of the article is only available for our subscribers. Please click here to subscribe or login if you are already a subscriber.