NO RIND ∙ HIGH MOISTURE CONTENT ∙ MILD ∙ FRESH ∙ LEMONY
Ready to eat within a few days, or even hours, of being made, fresh cheeses are so young that they barely have time to develop any more than a whisper of the milk’s potential flavor, so the taste is typically described as lactic or milky, sweet, lemony, refreshing, citrus, or acidic. This does not mean they are bland.
On the contrary, the skill of the true craftsman can coax the subtle flavors from the milk; the sweet, grassy notes of cow’s milk; the aromatic, herbaceous character of goat’s milk, with its hints of white wine and crushed almonds; the richness of ewe’s milk that suggests Brazil nuts, caramelized onions, and roast lamb; the leathery, earthy undertones of buffalo’s milk.
Defining features freshes cheese
Fresh cheeses are easy to recognize because they are very white, usually shiny, and have no rind. Beyond their defining features shown below, however, there is much variety among them, particularly in terms of texture.
Texture freshes cheese
Types vary enormously—soft, crumbly, spreadable, mousse-like, creamy, stringy like Mozzarella, or firm and sliceable like Halloumi.
Age freshes cheese
From one to seven days or up to 12 months pickled in brine or oil.
Rind freshes cheese
No rind, so there is little difference between the interior and exterior.
Flavor freshes cheese
Milky with a gentle acidity that is lemony fresh or slightly sharp like yogurt or sour cream.
Fat content freshes cheese
They have the lowest fat content of all the cheese categories—19–21 percent per 3.5oz.
Moisture
They have the highest moisture content of all the cheese categories, which means they have a very short shelf life.
Color
White in color and usually shiny.
Moist
The high moisture content of fresh cheeses makes them feel soft on the palate.
How They’re Made
The most common fresh cheeses such as fromage frais or cottage cheese are made by heating the milk then adding a starter culture of bacteria that will cause the milk to curdle. Excess whey is then drained off and the loose curd is put into cheesecloth or small molds for a few hours before being turned out and salted. A similar process, shown here, is used to produce fresh cheeses from whey, such as Ricotta.
How to enjoy
UNCOOCED
The microscopic fat globules trapped in fresh cheeses absorb and concentrate the flavors of the other ingredients, transforming the simplest dishes into classics like Feta in a Greek salad, cream cheese with smoked salmon or Mascarpone in tiramasu. consequently, fresh cheese is used to add texture to a recipe rather than to give it additional flavor. Fresh cheeses destined for the cheeseboard are often decorated, rolled, or dusted in ash, herbs, or spices to enhance their appearance and flavor.
COOKED
Fresh cheeses are at their best when melted or baked in classic dishes, such as Feta in spanokopitta, Ricotta in ravioli, or Mozzarella on pizza. However, their high moisture content and loose texture means they fall apart in sauces and become tough when broiled too long.
WITH DRINKS
With their high acidity,fresh cheeses are best with crisp, white wines or cider. For a non-alcoholic alternative try apple juice or elderflower cordial. However, when fresh cheeses are ombined with other ingredients choose a wine that complements the more dominant flavors.
Excellent Examples
Halloumi
A harder, denser texture than other fresh cheeses because the curd has been “kneaded”. The brine it is preserved in gives it a salty tang.
Ricotta
A soft, moist, fragile whey cheese.
Feta
Dense, creamy, and crumbly in texture, it is preserved in brine, giving it a salty taste and texture.
Mozzarella
Because the fresh curd is placed in hot water, this cheese is very elastic and can be stretched and formed into different shapes.
Mascarpone
Sweet in flavor, it is made by heating cream rather than milk.