What's not to like? Tastes like butter, but much fewer calories; creamy and smooth; a major componant of Tiramisu. For "all of the above" reasons I love this cheese. Even though each manufacturer has a slightly different spin on their product, it all tastes good to me.
Besides mixing it with other cheeses for "spreads", adding it to mashed potatoes has been a very satisfying use for me, in an effort to maintain a buttery flavor without using as much pure fat in the recipe. I also love it sandwiched between 2 amaretti cookies for a quick, no fuss dessert. Not traditional by any means, but Italian all the way.
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