These cheeses were once made on the farm from surplus cream and quickly served. Today these cheeses are made with pasteurized milk, but they still have a short shelf life and must be consumed quickly.
Fresh cheeses are not allowed to ripen or ferment very long, so they have a high moisture content, a mild flavor, and a smooth, creamy texture. They generally keep for 1 week after purchase or the “use by” date.
Common types of fresh cheeses include the following:
Cottage cheese - Usually thought of as a “diet” food, cottage cheese is a healthful food choice when it is made from skim or low-fat milk. Cottage cheese is only a few steps from milk. It is essentially the separation of milk into curds and whey. The curds are partially drained before cottage cheese is packaged and sold.
Cream cheese - The mild white spread often used for bagels, cream cheese is a better choice than butter, but it still has a lot of fat. Up to 90 percent of the calories in cream cheese are from fat. One tablespoon has about 50 calories and about 5 grams of fat.
Even reduced-fat cream cheese is high in fat, with up to 75 percent of calories from fat. From a calorie and fat standpoint, fat-free cream cheeses are the best choice.
Farmer’s cheese - Often used in baking, farmer’s cheese is essentially cottage cheese that has had most of the liquid pressed out of it. It is usually sold formed as a loaf and is relatively low in fat.
Mozzarella - The pizza topping of choice, mozzarella is a soft, bland cheese. Unlike other fresh cheeses, mozzarella has undergone a heating and kneading process.
Whole-fat, skim, low-moisture, and fatfree versions of mozzarella cheese are available.
Fresh mozzarella, sold in specialty and ethnic stores, is usually made from whole milk and, therefore, is higher in fat than other types.
Ricotta - A common ingredient in Italian dishes, ricotta is similar to cottage cheese but has a finer texture. Ricotta was once made from whey left over from making other cheeses. Today, it is made from whey and milk.
Semisoft Cheeses
Semisoft cheeses are firm on the outside yet soft and moist on the inside. Because they are aged for just a few weeks, they have a soft, moist texture and mild flavor. Semisoft cheeses are used widely in cooking because they melt smoothly and easily.
They are also easy to slice and so are excellent for hors d’oeuvres or for more ordinary uses, such as sandwich toppings. Because these cheeses are soft, they are often coated with wax or another material to keep them intact. Some types of semisoft cheeses are aged.
Others are “washed” in brine, which causes them to develop a rind on the outside. These processes also intensify the cheese’s flavor and, in some instances, sodium content.
Some common types of semisoft cheeses include:
Brick - The shape of this cheese is the origin of its name. When aged, it has an assertive flavor, like cheddar cheese. When it is young, it is mild.
Edam - A Dutch specialty, this cheese has a mild, buttery taste. It is often sold in balls or blocks coated with red wax. It is also available smoked.
Gouda - Another Dutch cheese, Gouda is sold in wedges and wheels usually covered in red wax. Like other semisoft cheeses, it has a mild flavor that becomes sharper as it ages. Gouda can be purchased as a smoked cheese.
Jarlsberg - A Norwegian specialty, this cheese is often compared to Swiss cheese. It is softer, however, and milder. Jarlsberg is also typically sold in wedges.
Limburger - Famed for its characteristic aroma, Limburger is one of the strongestflavored semisoft cheeses. Limburger is easily sliced and can add a different twist to ordinary foods, such as sandwiches.
Provolone - The taste of this cheese depends on its age and how it is processed. Young provolone has a mild taste and ivory color. With age, its flavor becomes stronger, its texture drier, and its color darker. The cheese is sometimes smoked or has had a smoke flavoring added to it. Provolone is often sold in loaves.
Semisoft cheeses are generally higher in calories and fat than soft cheeses. For example, 1 1/2 ounces of Edam or provolone cheese has about 150 calories and about 12 grams of fat. In contrast, the same amount of cottage cheese (made with 2 percent milk) contains about 40 calories and 1 gram of fat.
However, semisoft cheeses generally contain less fat and calories than hard cheeses because less milk is used to make semisoft cheeses than hard cheeses.