Ricotta is good. As far as crumbly non-melty cheeses go, I prefer feta.
But ricotta is easy to make, and you can impress guests with the fact that you made cheese, despite the fact that ricotta has like 3 ingredients and takes 20 minutes to make.
I think my absolute favorite cheese is Point Reyes blue cheese. It's great on salads and burgers and stuff, but it's so good that I prefer to eat it by itself.
Ricotta is good. As far as crumbly non-melty cheeses go, I prefer feta.
But ricotta is easy to make, and you can impress guests with the fact that you made cheese, despite the fact that ricotta has like 3 ingredients and takes 20 minutes to make.
I'm not so keen on the soft, crumbly type of cheeses, at least as a main ingredient or something you'd eat on its own (obv they are great to use in recipies for lots of things). I prefer the harder cheeses like Gouda, Edam, Red Leciester, mature Cheddars - stuff you can slice, basically. I'm sure there's a couple of other favourites that I'm forgetting right now. I also have a big soft spot for Parmesan cheese, either grated or powdered for putting on top of stuff.