What is so special about cheese referred to as fresh.

You can also find the term “unripened cheese”, which actually refers to the same product. Fresh cheese is never left to age or ripen. Right after milk curdles as a result of enzyme activity, the whey is drained off and the curdles are molded into what will be a cheese. The evolved natural flavor of the cheese is ready to eat by itself or compliment any dish you might imagine such as an appetizer, main dish or desert.

Many fresh cheeses in this category are usually moist and have a rather bland and tender milky taste. Additionally, other manufacturers deliberately pack fresh cheeses in brine in order to prevent them from getting dry.

Marky’s Italian traditional fresh cheese collection is a much softer and smoother, natural texture. Additionally, it is recommended that any fresh or unripened cheese should be consumed within one or two weeks. The sooner you taste it, the more you will enjoy the fresh and delicate robust flavors.

Some General Notes About Young Fresh Cheeses

Before we start exploring the new items of our gourmet collection, once again let’s remember what is so special about the cheese called fresh. You can also find the term “unripened cheese”, which actually denotes the same product. To put it all simply, such cheese is never left to age or ripen. Right after milk curdles as a result of enzyme activity, the whey is drained off and the curdles are molded into what will be a cheese.

Generally, that is all. The cheese is ready to flavor your salad or pizza. Featuring softer and smoother texture, such cheeses are usually moist and have rather bland but tender milky taste. In order to prevent them from getting dry, manufacturers deliberately pack fresh cheeses in brines. Besides, it is recommended that any fresh or unripened cheese should be consumed within one or two weeks, but still the sooner you use it, the better.

And now let’s take a careful gourmet look at the Marky’s most recent upgrades!

Fresh Mozzarella, Smoked Mozzarella

It is rumored that Mozzarella cheese was first mentioned in Italian manuscripts of the 16th century. But however long its story really is, nowadays the cheese remains one of the first and brightest gastronomic associations with Italy and Italian traditional cuisine. What is more, creative manufacturers certainly decided to increase its amazing popularity and produced a few Mozzarella varieties which have not only beautiful names, but also heavenly flavor characteristics.

• Mozzarella Fior Di Latte (or the Milk Flower) is a delicate cheese made with cow’s milk though originally water buffalo’s milk is used. It reveals its creamy taste best in pizzas.
• Mozzarella Nodini, as its Italian name suggests, is “tied” in a neat porcelain-white knot. You will find it an ideal company for antipasto plate, different morsels and cocktails, as well as for salads.
• Mozzarella Ovolini is sold in snow-white balls which are usually as large as a chicken egg. It is well-known for its natural elasticity, spongey texture and refreshing flavor.
• Mozzarella Affumicata or Smoked Mozzarella is pervaded with piquant nutty hints. It is a great option for those who like to add some flavorful zest to their treats.   

Buttery Burrata

Indeed, the English word for “burrata” is “buttered”. It is one of the youngest types of Mozzarella cheeses whose story dates back to the beginning of the 20th century. Burrata is shaped into soft but slightly stringy cheese pouches which are filled with Mozzarella leftovers and cream. It is the entire fountain of buttery, creamy and milky smacks, which will wonderfully add to your pastas and salads. Its smaller sibling, Burratina, will become an impressive adornment of your antipastos and appetizers. By the way, at Marky’s you can find both Burrata and Burratina injected with fragrant black truffles.  

Sumptuous Stracciatella

Now imagine that you are eating only the filling of Burrata pouches, without thick cream. Actually, this is stracciatella and, roughly speaking, it is a Mozzarella cheese shredded. Stretchy and creamy stracciatella pairs harmoniously with crunchy bread, vegetables and fruit. If you choose the option with black truffles, you can stay confident that your every meal will be just outstanding!

Stringy Treccione

Treccione or Treccia cheese is famous for its unique shape of a braid (the word “braid” is English for “treccia”). The cheese reveals its particular character when grilled, however raw treccione would also prove a magnificent ingredient for sandwiches, salads and appetizers. When using treccione cheese, you should expect it to have stringy but soft texture, pearl-white color and fresh milky taste.