Label
All
0
Clear all filters

Soft Fresh Cheeses

Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About
These are uncooked and unripened cheeses. Uncooked means that the curds are not heated in their whey - which would encourage them to harden and cohere - while unripened indicates that the cheeses have not been ripened for more than a few days. They are too young to have developed any rind. Most soft fresh cheeses are made from cow’s milk, often skimmed of its fat. Examples include cottage cheese, curd cheese, fromage frais, fromage blanc, quark and American pot cheese.
Fresh ricotta, one of the gems of Piedmont, is different. Traditionally it is prepared from the whey left over from sheep’s milk after making pecorino. However, sometimes the whey from other cheeses, including cow’s milk varieties, is used. Ricotta’s dry, bland texture makes it ideal for blending with other ingredients in both savoury and sweet dishes.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title