Superb house-made fresh ricotta is the specialty at Quality Cheese—along with other Italian-style cheeses. The shop is tacked on to the front of the small factory, which also produces bocconcini, borgonzola (a lively cross between brie and gorgonzola) and provolone. Caciocavallo hangs from the rafters; its other cow’s milk cousins—scamorza, naturally smoked cheddar and mozzarella—are also sold. Imported Italian cheeses and French artisanal black-ash chèvre stand proudly beside their New World relatives. Venture down the aisles and you will find olives and oils, deli meats and antipasti. Closed Sunday.