Baked Ricotta

500g fresh Italian style Ricotta
4 twigs of Rosemary
3 teaspoon fennel seeds
1 teaspoon cumin seeds
Salt, pepper
Olive oil

Buy the freshest ricotta you can. You want the sort that comes in a tub and has a small liquid content. Place the ricotta into a colander, rest over another container and keep in the fridge or a cool place for at least four hours. Press out any remaining liquid, and place ricotta onto grease proof paper, on a tray, and press into a round shape around 4 cm high in the middle, 1cm at the edge. Press firmly, to remove any gaps from the cheese. Scatter herbs over the cheese, use your hands to pat seeds and herbs into the cheese, drizzle with olive oil, bake at 180-200 C till lightly coloured. Serve warm, or chill. Will last for around 10 days. Serve with bread, other cheese, or use in sandwiches and salads. You can experiment with your own flavourings.