Cooking with Cheese

I'll start with my own favorite to make tortas (I still haven't investigated the difference between tortas in Italy or and torts in the US, and similar names in spanish, french, etc. I need educating.. sweet or savory.

I've several mentions over the years here on a2k about my enjoyment of making ricotta tortas (or whatever version of the name I picked) and some eggs and what vegetables are at hand, putting all that and spices I like into an olive oil crust in a pie plate, and baking until ready.
One pie plate's worth can make six breakfasts, fresh or thawed. I'll gather some of those recipes in a bit.

A short time ago, I finished up making some cocoa brownies with walnuts from a recipe that works for me, and it turned out well as usual (though I take the author as on the fussy side - I don't whip it 40 times - that is her prerogative). It has always turned out well.
https://food52.com/recipes/21007-alice-medrich-s-best-cocoa-brownies

But - on the side panel near the recipe was a display of a couple of things to do with ricotta that never have occurred to me. Fritters, for example. It was probably that google knows my ways, but I was glad to see those:

https://food52.com/recipes/94-ricotta-fritters-with-mexican-chocolate-sauce
https://food52.com/recipes/3532-ricotta-feta-and-mint-layers-with-honeyed-blood-oranges

Then there is ravioli with ricotta and spinach, or other greens, or many other possibilities.

Cooking with cheese, egads, so many possibilities. Thus the thread idea. I'm never opposed to hearing about pizza, who? me? but there is a lot more out there about what to do with the world's cheeses.
Aside from politics.
I don't mind mention of not cooking cheese, just that my larger interest is the adaptation to cooking.