Fresh cheese

Fresh cheese is just a part of the wonderful range of cheese offered by European producers. Fresh cheese is great for breakfast sandwiches, fine snacks, and different desserts.

Unlike traditional cheese, non-matured or fresh cheese can be eaten soon after their production. Fresh cheese has a homogeneous, soft texture, and classic fresh cheese has a neutral taste. Non-matured cheese is made of pasteurised milk that is heated with yeast and curdling ferments. After milk has curdled, cheese grains form which are processed and then shaped in a form characteristic of the specific cheese variety and pressed. Afterwards, cheese is salted and matured, in line with the period prescribed by the recipe. Maturing period of fresh cheese is short, therefore its taste and aroma is not as intensive as that of matured cheese. Fresh cheese is rich in protein and calcium. Different additives, vegetables, greens, etc. are added to fresh cheese to enrich its taste.