The First Cheeses
Fresh cheese is essentially uncooked and unripened (or slightly ripened). They can be made with cow's, goat's or sheep's milk. The milk can be partially or totally skimmed, whole or enriched with heavy cream.
Making the Fresh Cheeses
Of all the cheeses, fresh cheeses are the quickest to produce. The cheesemaker simply adds a starter culture to the milk, which changes its acidity causing the milk to curdle. The solids are then drained and voilà! Cheese!
Fresh cheese is essentially uncooked and unripened (or slightly ripened). They can be made with cow's, goat's or sheep's milk. The milk can be partially or totally skimmed, whole or enriched with heavy cream.
Making the Fresh Cheeses
Of all the cheeses, fresh cheeses are the quickest to produce. The cheesemaker simply adds a starter culture to the milk, which changes its acidity causing the milk to curdle. The solids are then drained and voilà! Cheese!
Dominant Flavors
There is no aging whatsoever. Fresh cheeses have a delicate taste because they are not aged. They are fresh, fermented and rich. Their taste is fresh and slightly acidic.
There is no aging whatsoever. Fresh cheeses have a delicate taste because they are not aged. They are fresh, fermented and rich. Their taste is fresh and slightly acidic.
