Fresh Cheeses

Term	Definition
Fresh Cheeses	A category of California cheeses that are not aged or ripened and retain much of the flavor of fresh milk. These are very soft cheeses and have a water content ranging from 40 to 80 percent. These cheeses should be stored and handled like fresh milk and kept in the refrigerator until use. California makes a wide range of fresh cheeses. Some are excellent for eating, such as Cottage Cheese or water-packed Mozzarella (also called "fresh Mozzarella"), while others are mainly used as ingredients in cooking, such as Mascarpone, Fromage Blanc, Quark and Ricotta. Some Hispanic-style cheeses are fresh cheeses including Queso Fresco (which means fresh cheese) and Panela. The California Milk Advisory Board

Term

Definition

A category of California cheeses that are not aged or ripened and retain much of the flavor of fresh milk. These are very soft cheeses and have a water content ranging from 40 to 80 percent. These cheeses should be stored and handled like fresh milk and kept in the refrigerator until use. California makes a wide range of fresh cheeses. Some are excellent for eating, such as Cottage Cheese or water-packed Mozzarella (also called "fresh Mozzarella"), while others are mainly used as ingredients in cooking, such as Mascarpone, Fromage Blanc, Quark and Ricotta. Some Hispanic-style cheeses are fresh cheeses including Queso Fresco (which means fresh cheese) and Panela.

The California Milk Advisory Board