Andy Montoya
Fresh cheese is a common name for cheeses made from fresh curds that have not been pressed or aged. They are produced throughout the world and commonly used in cooking. Fresh cheeses include mozzarella, ricotta, burrata, feta, and goat cheese, and they seduce the palate with their softness and mild, milky, tangy, and salty flavours.
| Characteristics | Values |
|---|---|
| Flavour | Sweet and milky, salty, tangy, tart, seawatery, mild, cheese-y, satisfying, creamy |
| Texture | Soft, dense, grainy, creamy, moist, velvety, stringy, molten, rubbery, crumbly, dry, springy, supple, smooth |
| Aroma | Rich cream, fresh milk, cow's milk |
| Taste | Salty, bitter, metallic |
| Aftertaste | Hint of cow aroma |
| Best paired with | Tomatoes, basil, olive oil, balsamic, grilled vegetables, chicken, red wine, honeydew |
| Types | Mozzarella, ricotta, burrata, feta, goat cheese, paneer, halloumi, farmer's cheese, queso blanco, cottage cheese, cream cheese, queso fresco, cotija, oaxaca, panela |
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What You'll Learn
Mozzarella: mild, milky, and creamy
Mozzarella is a fresh cheese that is typically made from buffalo milk or cow's milk. It is known for its mild, milky, and creamy flavour, with a hint of tanginess and a subtle sweetness. The taste of mozzarella is influenced by its freshness, with fresh mozzarella having a clean, slightly sweet, and tangy taste with a hint of lactic flavour. It has a creamy, delicate texture that is quite different from the semi-soft, slightly rubbery texture of low-moisture mozzarella.
Mozzarella is a stretched curd cheese that originates from Italy, specifically the southern region. It is considered the "white gold" of Italy and is famous for its use in dishes such as pizza, lasagna, and Caprese salad. Fresh mozzarella is typically stored in brine, whey, or water and has a high moisture content, giving it a creamy, smooth texture. It is best eaten the same day it is made, and when fresh, it has a moist and velvety texture that becomes stringy and molten when melted.
The flavour of mozzarella made from buffalo milk, known as Mozzarella di Bufala, is richer and creamier than the cow's milk variety. It has a bolder and slightly sweeter taste with a hint of grassiness. Mozzarella di Bufala also tends to be slightly more expensive and harder to find than the cow's milk variety.
Mozzarella is a versatile cheese that pairs well with various ingredients. It is often served with tomatoes, basil, and olive oil, either in a Caprese salad or on its own. It also goes well with cured meats, olives, and crusty bread. For a sweeter option, mozzarella can be served with peaches or melon.
When melted, mozzarella becomes stretchy and gooey, making it ideal for dishes like lasagna and pizza. It melts well without becoming watery, although it can be quite stringy. The low-moisture variety, which is commonly used in American-style pizzas, has a denser texture and a more pronounced flavour due to the longer aging process.
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Feta: salty, tangy, and crumbly
Feta is a Greek-style cheese with a strong, salty, tangy, and sharp flavour. It is made from sheep's and/or goat's milk, with the addition of lactic acid bacteria to create a sour taste. The cheese is then placed in a brine solution, which gives it its distinctive flavour and texture. The taste of feta varies depending on the type of milk used and the length of ageing. For example, Macedonian feta is known for being milder, while Greek feta is saltier and tangier. Israeli feta is less tangy and has a more pungent taste.
Feta has a crumbly, slightly grainy texture with small, uneven holes throughout. It is moist but not wet, and it melts quickly in the mouth. The colour of feta should be white, and it should not be too soft. When shopping for feta, it is best to look for Greek-made brands that are packaged in brine, as these are more likely to be authentic.
Feta is a versatile cheese that can be used in various dishes. It is often added to salads, sandwiches, pasta, pizzas, and savoury pies. It can also be crumbled over vegetables or baked into bread. Feta pairs well with fresh fruits, vegetables, and cured meats such as ham and salami. It is also a good pairing with wine, especially lighter-bodied white wines.
Some people may not enjoy the taste of feta, finding it too dry, sharp, or salty. However, others consider it a favourite, enjoying it as a snack or in cooked dishes. The intensity of feta's saltiness can vary by brand and type, so it is worth experimenting to find the right one for your taste.
Feta is a popular and nutritious cheese, providing a good source of calcium and protein. However, due to its high sodium content, it should be consumed in moderation. Overall, feta is a delicious and versatile cheese with a unique flavour and texture that can enhance various dishes.
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Burrata: decadent, mellow, and creamy
Burrata is a luxurious, creamy, and decadent Italian cheese. It is a type of fresh cheese that originates from the Apulia region in southern Italy. It is made from fresh, high-quality buffalo milk and has a unique texture and flavour profile.
Burrata has a soft, chewy exterior and a creamy, rich, and buttery interior. When cut, the creamy centre slowly seeps out, creating a delightful contrast in textures and a smooth, mellow, and fresh taste. The cheese is best enjoyed at room temperature, allowing its full flavour to develop. It is recommended to remove Burrata from the refrigerator 30 minutes before serving.
The taste of Burrata is mild, mellow, and delicate, with a hint of sweetness. It is best paired with fresh ingredients such as ripe tomatoes, basil, and a drizzle of balsamic glaze or olive oil. It can be served as a simple appetizer, a salad topping, or enjoyed on its own with crusty bread. Burrata is a versatile cheese that can elevate a dish with its creamy texture and subtle flavour.
The process of making Burrata is similar to that of mozzarella, but with a key difference. For Burrata, the curds are stretched into long strands and soaked in cream, giving it its signature rich taste. The curds are then stuffed into a soft pouch, creating the dual texture for which the cheese is known.
Burrata is a relatively delicate cheese, and its flavour and texture can be easily affected by improper storage. It is best consumed within a day or two of purchase to enjoy its optimal flavour and texture. When stored, it should be kept in an airtight container covered with the liquid it was purchased in or water, but even then, some flavour and texture will be lost.
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Goat cheese: tangy, spreadable, and moist
Fresh cheese is made from fresh curds that have not been pressed or aged. This means that the cheese is simple, tasty, and natural. Fresh cheeses include mozzarella, ricotta, burrata, primosale, crescenza, and many others. Mozzarella, for example, is mild and milky with a creamy and elastic texture.
Goat cheese, also known as chèvre, is a type of fresh cheese. It is white and crumbly and is often used in beet salads. Good fresh goat cheese should be moist and creamy, without any graininess. It should have a clean and fresh flavor—tangy but not astringent, lemony but also milky and balanced. The longer goat cheese is aged, the more approachable it tends to be. Some goat cheeses are buttery and mellow, with hints of lemon. Firm, aged, and rinded varieties offer flavors of nut skins and cooked milk—much more subtle than younger styles, which are more piquant and goaty.
Fresh goat cheese is often too crumbly to spread on bread. However, it can be made softer and more spreadable by mixing it with a spoonful or two of milk or cream. This mixture can be spread on bread or crostini and topped with ripe summer tomatoes and a sprinkle of sea salt and fresh herbs. For those with a sweet tooth, a drizzle of honey can be added.
Goat cheese can also be whipped with cream cheese, garlic, lemon, red pepper flakes, and parsley to make a tangy, bright, and creamy spread or dip. This mixture can be used as an appetizer, in pasta, or on pizza.
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Ricotta: fresh, and suitable for babies
Fresh cheese is a common name for cheeses made from fresh curds that have not been pressed or aged. They are produced throughout the world and are commonly used in cooking. Fresh cheeses have a mild and slightly savoury flavour and a soft texture. Mozzarella, Feta, and Burrata are some examples of fresh cheeses.
Ricotta is a fresh cheese that is commonly made from cow's milk, although it can also be made from sheep or water buffalo milk. It has a mild flavour and a soft, grainy texture. It is used in a variety of dishes such as calzones, cannolis, and lasagna.
Some people find the taste and texture of ricotta unappealing, describing it as bland and gross, respectively. However, it is a popular ingredient in both savoury and sweet dishes.
Ricotta cheese can be introduced to babies as soon as they are ready to start solids, which is generally around 6 months of age. It is important to choose pasteurized ricotta to minimize the risk of foodborne illness. Ricotta is rich in protein, fat, calcium, selenium, zinc, and vitamins A, B6, and B12, all of which are essential for a baby's growth, development, and brain function. However, cow's milk is a common food allergen in young children, so it is recommended to consult an allergist and introduce dairy under medical supervision if there are risk factors and a history of allergies.
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Frequently asked questions
Fresh cheese has a simple, satisfying, and mild flavour. Fresh goat cheese has a tangy, tart, and bright, lemony taste. Fresh mozzarella is known for its creamy, milky, and mildly acidic flavour.
Fresh cheese is made from fresh curds that have not been pressed or aged. It is commonly used in cooking and is a leaner substitute for cream.
Some examples of fresh cheese include mozzarella, ricotta, burrata, feta, and goat cheese.
Fresh mozzarella should be stored in water and has a shelf life of no more than 16 days. It should be tasted at 20 degrees C and will have a sweet smell of fresh milk with a hint of cow.
