Last weekend I came across a lovely Irish ricotta cheese made by Toon’s Bridge dairy in West Cork.  It’s made from buffalo milk though ricotta can also be made from cow’s milk.  Ricotta is made from whey (the watery fluid left over after making cheese).   Because of this it’s much lower in the allergenic milk protein casein, that so many people react badly to in whole milk.  Fallon & Byrne in Dublin 2 stock both buffalo and cow’s milk ricotta.  Good delis and Italian shops (such as my favourite Best of Italy in Ranelagh) also sell it.  Eat it as soon as possible after buying.  Check out the delicious breakfast recipe I posted just today using ricotta, dill and smoked salmon with buckwheat pancakes.