The whey from the last couple of cheeses I've made has produced quite a bit of ricotta, which has been used on bread, in salad dressings and moussaka toppings, as a dip and to make cheesecakes. Ricotta is OK, but I don't really need so much; what I want is good yummy hard cheese. I'm using the ricotta more because I hate waste than for any other reason.
So the miser in me got to thinking; what would happen if I made the ricotta while the curds were cheddaring, and mixed the ricotta in with the curds before pressing? Would it make a new breed of cheese? Common sense tells me I would get a much bigger cheese...but would it be good cheese? Has anyone tried doing this?