I tell you what, the dairy products over here are amazing. We picked up some double cream for our tea and coffee... it is the consistency of yogurt as you pour in a spoonful. It makes a nice light foam cream on top of the beverage if you don't stir it, like the crema on the surface of a good espresso. Although I can't wait to have my own cooking supplies (what I would give for a good knife!) I did make my ricotta pancakes over the weekend, spending much time whisking the eggs whites to stiff peaks. The ricotta is nothing like any ricotta I have ever encountered. It has little moisture and almost imperceptible curds, it is much more like cream cheese. This thicker texture made my usually super light pancake batter feel and eat quite a bit heavier, but still delicious as the richer cheese flavor shone through. I made a sandwich using the ricotta as a spread, (rather like cream cheese) on a fresh baguette, with sliced tomatoes sprinkled with a little salt, pepper and garlic. A might fine lunch. I think this ricotta would also work well with jam on the crumpets for breakfast, yes, we've been having tea and crumpets for breakfast, it's awesome. The soured cream is fabulous as well, it's runnier than what we are used to, but has more tanginess to the sour. I've tried Wensleydale cheese in the past, and was never really impressed, yes, the Wensleydale of Wallace and Grommet fame, but we tried some here, and lo and behold, it's quite mild and tasty, like a dry and crumbly mozzarella. I am also addicted to Hobnobs, the classic English oat digestive biscuits, that you have with a cup of tea and a sit down :) With a little peanut butter, they are divine!