Ricotta (Lakin's Gorges Cheese)
Founded in 2011, Lakin’s Gorges Cheese is located in Rockport, Maine. For owner Allison Lakin, becoming a cheesemaker evolved from a background in anthropology, education, and technical theatre. When the opportunity arose in August 2011 to start her own business, without having her own cows, she took the plunge. According to Allison, cheesemaking combines her fascination with science with her love of magic. Milk for production is sourced from a single, certified organic and grass fed herd of Jersey and Jersey cross cows. She is working toward having her own farm, but currently is renting space from another Maine cheesemaker to produce her cheese. Currently, Allison makes cheese a few days each week, producing a variety of fresh and aged cheeses that are sold either via her local farmers’ market, restaurants and specialty food shops in Maine and New England. For production of the Fresh Ricotta, curds are hand-ladled into a basket mold and allowed to drain under their own weight. This results in a cheese that slices beautifully but that can also be blended or used for cooking. There is no salt added.
Flavors of the Ricotta highlight the seasonal nuances of the milk with lactic fresh, cream-like notes and an underlying citrus tang.
Pairings: bagel and lox; salted nuts; dried fruit.