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Fresh cheese, unlike aged cheese, is characterised by its mild taste and soft texture. Aged cheeses are made by the process of fermentation and the mould growth that results in the complex flavour. On the other hand, fresh cheese is all about its pure, milky, and simple flavours. If we talk about which kind of cheese has solidified its staple position in every household, it's always the variety of fresh cheese.
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This simplicity not only makes fresh cheese accessible for home cheesemakers like you but also allows for endless creativity in terms of flavouring and seasoning. Each of these varieties brings its distinct taste and texture to the table, allowing chefs and home cooks alike to experiment and create dishes that highlight the freshness and subtlety of these cheeses.
Ricotta
Ricotta is a fresh cheese known for its creamy, slightly grainy texture and mild, milky flavour. Made from whey, a byproduct of cheese production, ricotta is lower in fat compared to other cheeses. Its versatility makes it a favourite in both sweet and savoury dishes. In Italian cuisine, ricotta is used in pasta fillings such as lasagna and ravioli and as a topping for pizzas. It adds creaminess to desserts like cannoli and cheesecake.
Mozarella
Originally from Italy, this cheese is made from buffalo or cow's milk and is characterised by its delicate, soft consistency. Its speciality lies in its exceptional melting qualities, making it a key ingredient in classic Italian dishes like pizza and lasagna. Mozzarella is also used in salads, particularly Caprese salad, where it pairs beautifully with tomatoes and basil. Its versatile nature allows it to complement a variety of dishes, from appetisers to main courses.
Mascarpone
Mascarpone is a rich and creamy Italian fresh cheese made from cream and citric or tartaric acid. Its smooth, velvety texture and mildly sweet flavour make it a speciality in desserts like tiramisu and cheesecakes. Mascarpone's high-fat content gives it a luxurious mouthfeel, perfect for enriching savoury dishes such as risotto and pasta sauces. It's also ideal for spreading on bread or crackers and pairs well with fruits and honey.
Feta
Feta is a brined curd cheese known for its tangy and salty flavour, originating from Greece. Made primarily from sheep's milk or a mixture of sheep's and goat's milk, Feta is rich, creamy, and slightly crumbly in texture. Its unique taste makes it a versatile ingredient in many culinary applications. Feta is often used in salads like the classic Greek salad, sprinkled over roasted vegetables, or melted into savoury pastries.
Chèvre
Chèvre, a fresh goat cheese, is celebrated for its tangy flavour and creamy texture. It's made from goat's milk, which imparts a distinct earthy taste. Chèvre is often found in logs, rounds, or crumbled, making it versatile in culinary applications. Its speciality lies in its ability to enhance both savoury and sweet dishes. Use chèvre to elevate salads, spread on crusty bread, or melt into sauces. It pairs beautifully with fruits like figs or pears, nuts, and honey, creating a perfect balance of flavours for appetisers and desserts alike.
Burrata Cheese
Originating from Apulia, Italy, burrata is characterised by its rich, buttery flavour and luxurious texture. This speciality cheese is often used in dishes to add a touch of decadence, whether served with tomatoes and basil in salads, drizzled with olive oil on crostini or as a topping on pizza. Its versatility and creamy consistency make it a popular choice in both simple and gourmet culinary creations.
