I picked up a copy of Edible Manhattan the other day, they had a small feature on Alleva Dairy, the oldest Italian cheese shop in America. I'm no stranger to Alleva, they're my go to for fresh mozzarella, and a weekly artery abusing sandwich. The article focused on their ricotta, which I hadn't tried. So I did what any red blooded American would do, I bought a pound of it, had it thrown away during the monthly fridge cleaning at work, bought another pound of it, and proceeded to eat the entire thing.
Their ricotta is not made on-site (their mozzarella is), it's made at the farm upstate, where their milk comes from. Keep in mind my definition of upstate is pretty loose (from about 59th st in NYC to Buffalo). I'm not really sure where i was going with this paragraph, I just wanted to say the upstate thing.
Anyway, it's a really great ricotta. Super creamy, not wet, and very reasonably priced ($4 and change). I ate the majority of it on this Roberta's baguette I picked up from The Meat Hook, a little bit of olive oil and a pinch of sea salt... Heaven