are cheese, which must mature only very little contrary to many other kinds of cheese not or and is ready for the consumption immediately. is therefore also only briefly durable and must be stored as cooled as possible. For preparing of contrary to other cheese, fewer labs, a smaller coagulating temperature and a longer coagulating time are necessary. Sometimes herbs and spices are added to it. It is available in all fat stages. Frequently it is offered as double cream cheese or even as three-fold cream cheese.

To the fresh cheese places belong

• Quark and/or potting/Brimsen,
• Layer cheese,
• Hut cheese (granular layer cheese),
• Cream, double cream cheese, three-fold cream cheese,
• Brousse you Rove
• Gervais,
• Mascarpone
• Mozzarella and
• Ricotta.

All variants (excluded layer cheese) are not characterised by a smooth and soft consistency, have a crust and to possess a fresh, mild flavour. Since most are very soft, one packs them in plastic cups. The color varies depending upon fat content from milk white to brown.

Granular is made of skimmed milk, partly also with cream refined and calls themselves among other things also hut cheese, Cottage Cheese or .

may be made in Germany only from pasteurisierter milk, not of raw milk.

Articles in category "Frischk"

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