At first sight, the term “fresh cheese” might arouse some slight bewilderment. Nevertheless, when classifying cheeses, the word “fresh” refers not to the amount of time a cheese is stored at a local supermarket or in your fridge, but to the different making technique which does not imply the cheese ripening. It means that fresh cheeses are opposite to aged cheeses, while the freshness denotes the cheese lacking of age.
What are Fresh Cheeses?
They are young unripened cheeses. They have soft or semi-soft smooth buttery textures and are not covered with rind. That is why fresh cheeses are prone to spoiling visibly and quickly, within 5-7 days. Sometimes they are kept in brines for better preservation.
The natural cheese must be snow-white in color and possess bland milky flavor. It is also high in moisture and low in fat. Fresh cheeses have no ferments or preservatives that are used to prolong the shelf lives of products. So if your cheese smells or tastes sour, or there is some mold on its surface, it is unlikely to be edible any more.
Types of Fresh Cheese
Among the cheeses of this category there are cream cheeses, cottage cheeses, chevres, Italian Ricotta and Mozzarella, etc.
Mozzarella cheese is widely known for its chewy stringy texture and subtle milky smack. Today its producers use cow’s milk, though the tradition has it made from the milk of Italian water buffalos with the special pasta filata technique. The curds are heated in hot water. The elastic mass is then kneaded and shaped into original Mozzarella balls. According to Mozzarella nutrition facts, which include proteins, vitamins and minerals, consuming it may prevent from gout and breast cancer. The Mozzarella cheese price varies depending on its weight and quality.
Brillat Savarin is one of classic French triple crèmes. It has a dense, moist velvety texture and scrumptious lingering buttery taste with some nutty hints. The cheese will be a fancy condiment to a wide gamut of cold and hot dishes.
French chevres or goat cheeses, such as Picandou Frais shaped like a hockey puck or Pave Sauvage spiced with herbs, peppercorns and juniper berries, add successfully to the large variety of fresh cheeses. Their soft silky textures and pungent flavors make them irreplaceable for piquant snacks and dainty desserts.
Tips for Storing & Cooking Fresh Cheese
Keep in the refrigerator, separately from other foods, so that it does not absorb their smells.
Wrap it tightly or cover.
Eat it within a week after you bought it.
Mild and mellow fresh cheese works well for making flavorings or dips which will not overpower but complete the flavors of your dishes. When cooking a hot sauce, add it at the last moment, as it tends to break when heated.
Use it as a fine filling for your pizzas, pastas, dumplings and pastries.
Perk it up with herbs or spices and serve it by itself or maybe with a slice of fresh bread.
In our cheese store you are welcome to choose from the gourmet products of high quality and order your best fresh cheese online.