Fresh creamy ricotta is delicious and is sold really young. Try it with bread and a few leaves of basil, or with fresh fruit such as apricots or peaches. Ricotta is actually a by-product of the cheese-making process - the whey - to which is added more fresh milki before reboiling, with lemon or rennet, to make curds. It's fantasic in a creamy sauce poured over pasta and works well with spinach or basil on a wood-fired oven pizza.