Fresh cheese

The cheese is a cheese white, pasty texture and mild flavor. Its design is simple as it only consists of dehydrated milk curdle and then do not apply conservation techniques.


For this, it has to be consumed immediately, unexpired not hold much, yes, you should always save the nevera.Se can be made from cow's milk, goat or sheep (with procedures).

Nutritional properties
This type of cheese is rich in high biological value protein, calcium, vitamins A, D and B, magnesium and phosphorus. In contrast, almost all fresh cheeses are very low in fat. But it depends on how it has been produced, since in many varieties, are added cream or other additional ingredients such as salt, spices or sugar. Another advantage of the resulting cheese is more digestible than whole milk, so it is recommended for people who do not tolerate milk or have a weak stomach.

Uses of fresh cheese
Often is used as an ingredient in salads, but also starred in many desserts (tiramisu, cheesecake) and is an ingredient in some sauces. It is delicious accompanied by fruit, honey, cereals and nuts, either as an appetizer, entree or snack between meals.

Cheese varieties
Queso de Burgos, widely consumed and appreciated in Spain, often contain sheep's milk or cow. It is very soft and unsalted varieties are made with 0% fat.
Quark Cheese, widely consumed in Germany, has a slightly acidic flavor and is more nutritious than other fresh cheeses. It is made from skimmed cow's milk.
Feta, typical in Greece, made ​​with milk from sheep and goats with a strong salty flavor than other fresh cheeses.
Cottage cheese, very popular in USA, resembles cow cheese, skimmed or semi-skimmed milk. It is a very light cheese.
Ricotta cheese very soft milk cow or ewe that is normally used to make desserts.
Mascarpone, originally from Italy, also used primarily to make desserts, has a sweet taste but with a somewhat sour aftertaste.
Mozzarella, fresh cheese from Italy, which usually find salads and pizzas.