[Sca-cooks] Re: ricotta as "fresh cheese"?

[Harris Mark.S-rsve60]

Katira commented:
>>>
I once made an entry for a 'Spoon' (cooking) contest
that called for fresh cheese.  I made three versions
and submitted them all for the judges to taste.  Cream
cheese, ricotta cheese and my own fresh cheese (milk
and lemon juice).  
<<<
Okay, even with the recent discussion I'm a bit confused about the differances between these three types of cheese. Can someone summarize these? The ricotta uses the whey and rennet? The cream cheese uses cream and rennet? And the other uses milk (regular? reduced fat? and lemon juice?

>>>
I couldn't tell the difference myself except a vague
difference in the coloring of the browned tops, yet
each judge favored a different one!  
<<<

"Browned tops"? Were these baked? Or does the cheese get browned just sitting there?

Thanks,
  Stefan