The main factor in categorizing these cheeses is age. Fresh cheeses without additional preservatives can spoil in a matter of days.
For these simplest cheeses, milk is curdled and drained, with little other processing. Examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild flavour.
Ricotta
Whey cheeses are fresh cheeses made from whey, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese and Norwegian Brunost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form.
Some fresh cheeses such as fromage blanc and fromage frais are commonly sold and consumed as desserts.
Traditional pasta filata cheeses such as Mozzarella also fall into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, which in southern Italy is usually eaten within a few hours of being made. Stored in brine, it can easily be shipped, and it is known worldwide for its use on pizza.
Source :- Wikipedia
No comments:
Post a Comment