If you love cooking, you probably like cheese, especially fresh cheese. Here is the range of 5 very famous kinds of fresh cheese, all versatile in the kitchen but each one of them with its own structure, characteristics, and flavor.

1. Fresh Mozzarella Cheese 

Fresh mozzarella cheese is the most popular cheese for pasta, salads, and also as a melty topping on popular dishes like pizza. Mozzarella cheese is a curd cheese originating from Italy. It is made from milk of buffaloes or cow milk (fiordilatte). Fresh mozzarella is soft, moist, milky and sliceable. Usually white or slightly straw-yellow color (it depends on the grass and both are good quality), this is an ideal ingredient of pizza as well as salad. When being heated, mozzarella comes into a sticky stringy texture. Because of its moisture this cheese is at its best when served promptly after it is made.

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2. Fresh Ricotta Cheese

If you want to find a low-fat cheese or a cheese with a great source of nutrients don’t miss ricotta cheese.

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Ricotta is a creamy cheese originating from Italy. It is made from the whey draining after making mozzarella cheese. Ricotta is white, fluffy and has a slightly sweet flavor that comes from the fresh milk. Ricotta marries beautifully with Italian desserts, cheesecake and cookies. It also pairs well with pasta and pizza. Delicious as it is, ricotta is an essential part of any western lady’s diet as it’s also rich of Vitamin A, Vitamin B12, Proteins, Calcium, and, most important, ricotta is naturally low in fat.

3. Mascarpone

Mascarpone is an Italian cream cheese with a rich, soft and creamy texture. Some experts prefer not to include mascarpone in the cheese category, because there’s no curd in it. Mascarpone is an ideal cheese for bakers. It is widely used for desserts, especially in the famous Italian tiramisu cake.

Mascarpone is milky-ivory in color, exceptionally smooth, and easily spreadable fresh cream cheese produced by heat-acid coagulation of cream. The flavor is milky and slightly sweet. You can add mascarpone to both sweet and savory dishes. Especially, there are no additives, preservatives and chemicals added. Mascarpone, like almost all other fresh dairies, cannot be frozen. But you can prepare a cake (like tiramisu) and freeze the cake because the sugar will keep the cake together after defrosting it.

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4. Burrata Cheese

The queen of Italian fresh cheeses, our burrata is made of fresh mozzarella and cream. It is a very special type of cheese. In Italian, burrata stands for “buttered”, as its buttered texture and creamy, milky flavor can captivate any cheese lover. Burrata’s outer shell is a mozzarella bag while the inside is filled with cream and mozzarella shreds (this part is called “stracciatella”). When you cut the shell where the stracciatella has been sealed, The creamy content oozes out, giving the dishes an attractive flavor. Burrata is usually used with crustaceans, tuna, rocket salad, chicken breast, avocado, mushroom, etc.

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5. Feta cheese

Feta cheese is soft and crumbly brined cheese originating from Greece and some countries of Eastern Europe like Bulgaria. Feta cheese is traditionally made with sheep’s milk or a combination of sheep’s milk and goat’s milk, It’s flavor is tangy and sharp. Feta is cured in a salty brine and it’s extremely low in calories.

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Feta cheese contains as many nutrients as fresh milk. The most relevant are: calcium, phosphorus and proteins, all of which have been proven to promote bone health and add strength to our immune system.

Ottima Cheese Team