Cheese in Depth: Fresh Cheese

Fast and Fabulous

Welcome to Part 4 of the “Cheese In Depth” series. In the last installment, we delved into the intricacies of cheesesmaking, from coagulation to aging, completing the overview of how cheese is made. Now, we begin the exploration of cheese by type.

First up, the most basic of cheeses: Fresh Cheese. Simply put, fresh cheeses are cheeses that are made quickly and not aged. They are soft, rindless and prized for their texture and recipe-worthiness. For the truly adventurous foodie, many fresh cheeses can easily be made in the home kitchen.

As we learned in previous installments of this series, all cheeses begin with fresh milk that is heated and to which flavor-enhancing cultures and an acid or other coagulant is added, separating the protein, or curds, from the watery whey.

For many fresh cheeses, the draining of the curds yields tasty fresh cheese, ready for eating. Some, like Fresh Mozzarella, require additional handling of the curd, but the end result is the same – a mild cheese with hints of milky sweetness imparted from the fresh milk.

It is not surprising that these cheeses are mild and milky since they are, in essence, just a few hours removed from being fresh milk. Fresh cheeses provide the best opportunity to truly savor the essence of the flavor profile of various milk types.

Now, let’s take a look at some famous Fresh cheeses.

Mascarpone (mahs-car-poh-NAY), Italy’s answer to cream cheese, originated in Lombardy in the late 16th century and is used often in regional cuisine. To make this delicacy, the cheesemaker begins with fresh cream which is thickened using citric or tartaric acid. After thickening, whey is removed and the cheese is ready to eat.

A rich, buttery, spreadable and totally decadent treat, Mascarpone is one of life’s little luxuries and not to be missed! Enjoy it with fresh berries, drizzled with chocolate syrup or honey and a bit of sparkling wine to cleanse the palate. For a savory sensation, combine equal parts of Mascarpone and blue cheese or pesto to make a great dip or pasta sauce.

Though they share a common name, Fresh Mozzarella is about as far removed from rubbery, vacuum-packed “pizza cheese” as you can get.

Fresh Mozzarella was originally made in the Italian region of Campania using the milk of water buffalo. Today, cow’s milk Fresh Mozzarella is far more common and referred to as fior di latte, or flower of the milk, to differentiate it from Mozzarella di Bufala which has a softer texture and more earthy, slightly sourish taste.

Mozzarella is a pulled curd cheese. The cheesemaker heats curd and then stretches it like taffy, resulting in the characteristic stringy texture. You will find Fresh Mozzarella as bright white glistening orbs floating in a brine solution to maintain the high moisture content and freshness.

The cheese takes its name from the Italian verb mozzare, literally, to cut off. This refers to the technique of tearing off pieces of stretched curd to the desired size:
Ovalini (egg size), Bocconcini (golfball size) and Ciliegene (cherry size). The flavor profile is the same, but the various sizes work well in different recipes.
Fresh Mozzarella should be eaten soon after production for ideal flavor and texture.

Caprese Salad is the quintessential summer recipe combining slices of Ovaline layered with vine ripened tomatoes and fresh basil drizzled with olive oil and cracked pepper. Alternately, use Fresh Mozzarella on gourmet pizza, sandwiches or marinate in olive oil, garlic and herbs for a delicious salad topping.

Chèvre (SHEV), a fresh cheese made from goat’s milk, is an increasingly popular style of cheese originally made in France. The cheese shares its name with the French word for goat, a clue to how synonymous the breed is with this type of cheese.

To make chèvre, fresh goat’s milk is gently heated and culture is added which slowly changes the pH of the milk. Traditional production takes place over 8 – 12 hours at room temperature after which the milk has coagulated and resembles soft-set jello. The cheesemaker salts and drains the curds in cheesecloth to the desired texture and consistency and the cheese is ready to eat.

The bright, citrusy acidity of the final cheese makes it a versatile partner with smoky grilled vegetables, as a sandwich spread or topping for pasta, pizza or salad. Let the flavors of the entire dish guide your beverage choice.

Because of their mild, milky flavor and smooth texture, Fresh cheeses are often considered “recipe” cheeses, adding protein and nutrients to many dishes and serving as a base for many stronger flavors. Other cheeses in this category that share flavor and texture attributes include Ricotta, Fromage Blanc and Queso Fresco.

These cheeses are especially welcome in the warmer months when they meld well with fresh summer vegetables and fruits, making a quick and satisfying meal.

Now that we’ve explored the subtle and delicious world of Fresh cheese, in the next installment, we’ll check out soft cheeses with a rind.