Fresh cheeses are made to be eaten soon: not aged at all, or only for a few days. They are soft, moist and have no rind.
How it is made
The milk is curdled with acid (such as lemon juice, vinegar or a bacterial culture), sometimes with a little rennet, then drained and eaten. Without aging, there is no rind and not much time for flavor to develop.
What to expect
Mild, milky and often a little tangy or sour. Because they hold so much water, fresh cheeses spoil faster than aged ones, so buy them close to when you plan to eat them (see How long does cheese last?).
Cheeses to try
- Mascarpone
- Ricotta
- Cottage cheese
- Cream cheese
- Fresh goat cheese (chèvre)
- Caprino fresco
- Burrata
- Fresh mozzarella (make your own)
Not sure how ricotta, mascarpone, cottage cheese and cream cheese differ? See this comparison.