Fresh

Fresh cheeses are not aged. They are generally made from milk that ferments only briefly before being separated into solid curds and liquid whey. The curds are then drained and pressed into shape or, sometimes, simply wrapped. These cheeses don’t keep, so they must be eaten shortly after they are made. Since aging creates flavor, fresh cheeses are among the most mild. They most closely resemble the original character and flavor of the milk from which they were made. For instance, goat’s milk imparts a tartness, while cow’s milk is mild. Their texture is usually smooth and easily spreadable (except in the cases of ricotta, which is not drained of its whey, and fresh mozzarella, which is a stretched cheese).