Soft or Fresh Cheese?

Soft or Fresh Cheese?


No matter what you call it Soft or Fresh cheese, this category of cheese has a high moisture content. These cheeses are typically direct set with the addition of lactic acid cultures, which encourage the coagulation of milk by fermenting the lactose in the milk. Cheeses in this category include this month’s featured cheese Burrata (but like other cheeses, it begins with a rennet-curdled milk), Cottage Cheese, Cream Cheese, Feta, Mascarpone, and Neufchatel, Ricotta and Queso Blanco. These cheeses must be consumed quickly; they are not made to age.