Soft Cheese

Fresh cheese

Fresh cheese is the common name for cheeses made from fresh curds that have not been pressed or aged. Produced throughout the world and commonly used in cooking, fresh cheese is a leaner substitute for cream. When the texture is grainy, it is called cottage cheese and when the texture is smooth and creamy, it is known as cream cheese - or quark when the fat content is lower. The mild and slightly savoury flavour complements a huge variety of dishes and ingredients.

Mild, tangy, creamy

From the bite of a zesty apple to the soft touch of rich cream, fresh cheese can be whatever you want it to be. Some carry velvety textures that open smoothly with mild and slightly salty tones, while others engage your palate with a tangy, almost sharp kick. As they are not aged, they have no rinds, and almost always present a seamless and uniform consistency throughout. While some milder variants high in acidity and moisture allow for easy melting (e.g. Mozzarella and Burrata), the tart nature of Greek Style cheese, for example, prevents it from dissolving even when exposed to high temperatures.

Mixed in seasonal salads or spread over a stovetop dish, fresh cheese gives way to an abundance of combinations and contrasts. They all share an easy-going quality that can please all audiences.