Fresh Cheese

Fresh (or unripened) cheeses are made from the curds of soured milk or from milk that has been curdled with the help of an enzyme - either rennet or a suitable vegetarian alternative. The majority of fresh cheeses are made using skimmed milk, which produces a cheese that is lower in fat than other cheeses. However, some, such as Mascarpone, are made from fresh cream, which makes them particularly good for making delicious (if somewhat fattening) desserts.

Many curd-style cheeses tend to be bland, so act as an excellent vehicle for other flavours, such as fruit or herbs. They may also be used to fill pastries, pasta, crepes or dumplings, or make dips or cheesecakes. The majority of them tend to work best in cold dishes; as they tend to break when added to hot sauces, it is usually best to add them in at the last moment.

We've put together a handy guide to fresh cheese; simply click on the links below to find out about the best curd cheeses for salads, desserts and many other tasty dishes.