Fresh Cheeses Category
Most fresh cheese is made by curdling milk with an enzyme, and then draining off the whey. The curds that remain are molded into cheese.
Fresh cheeses tend to be bland, so they're often used as vehicles for other flavorings. Some, like cream cheese, are used to make dips or cheesecakes. Others, like ricotta cheese, are used as fillings for dumplings, pasta, crepes, or pastries. Still others, like cottage cheese, can be a meal all by themselves once they're perked up with herbs, fruit, or other flavorings.
Fresh cheeses have a higher moisture content and are usually lower in fat and sodium than other cheeses. Most are highly perishable, so check the expiration date when you buy them and keep them tightly wrapped or covered in the refrigerator. Moist fresh cheeses like cottage cheese and ricotta should be eaten within a week of purchase; firmer cheeses like cream cheese and farmer's cheese can usually be stored for about two weeks.
Don't eat fresh cheese if mold appears on it.
Most fresh cheeses are made with cow's milk. Cheeses made with sheep's milk have more butterfat, which make them richer and creamier. Cheeses made with goat's milk tend to have a tangy, earthy, and sometimes barnyard flavor.