Fresh cheeses are likely the first type ever developed, requiring very
little time or effort to produce. Intended for use within days of
production, they are created by simply curdling cow's or ewe's milk with
the use of synthetic rennet before being packaged for consumption.
This lack of fermentation or ripening results in a soft, creamy texture
and a mild flavor that is not far removed from that of the milk from
which they originated. Because fresh cheeses contain as much as 60%
to 85% moisture, they have a short shelf life.
Without ripening methods to differentiate them, fresh cheeses vary most
in their final presentation. Their unassuming nature makes them an
ideal base on which to build. Some are gently rolled in cracked
pepper or blended with savory herbs, nuts, or chopped dried fruit.
They may be served in tubs for spreading with a knife; stored in large
containers to be scooped out for cooking; or formed into logs to be cut
into bite-sized rounds. Fresh balls of mozzarella are packed in
whey; crumbly feta, in brine; and cottage cheese is mixed with
cream. These and many other fresh cheeses are well-known and widely
available.
Fresh cheeses are especially versatile. Soft French cheeses may be
served aside crackers or bread on a cheese board, while ricotta is often
added to pasta dishes or even served atop pizza. In addition to
adding creamy texture to savory dishes, these delicately flavored cheeses
are often used for sweet desserts. Mascarpone is especially popular
in Italian desserts such as tiramisu.
The gentle flavor and smooth texture of fresh cheeses hold universal
appeal, and this category's versatility and variety makes it a ubiquitous
presence at the table.
Fresh Cheese Suppliers
Athenos makes cheeses including
feta, gorgonzola, and blue cheese. Their fresh cheeses are produced
for the grocery market.
Galbani crafts fresh
mozzarella, mascarpone, and ricotta in the finest Italian tradition.
Sorrento produces
mozzarella, mascarpone, and ricotta cheeses for every use, from snacking
to fine dining.