Fresh
Fresh cheeses are noted for their light, delicate and slightly acidulous taste.
- Aroma Light fragrance of fresh milk
- Taste Milky and a slightly acidulous, creamy taste; very refreshing
- Texture Its texture is soft, granular or smooth, or creamy and velvety
Basic info
Fresh cheeses are exceptionally versatile and can enhance any meal or snack. Some are light; others flavoured with herbs, garlic, spices or fruits
How to enjoy them?
Canadian fresh cheeses are typically appreciated by children, especially younger children. From breakfast to dessert, and also for snacks, they can be enjoyed at any age.
Try fresh cheeses plain, with vegetables or fresh fruit, spread on bread, used in cooked meals and in desserts, on canapés and as a garnish for salads. They’re very versatile and always ready to lend their delicate taste and rich texture to any of your culinary whims.
How are they made?
At the beginning of the cheesemaking process, all cheeses are considered fresh cheeses, as they are neither fermented nor ripened. We often refer to this as the "infant" stage, because they haven’t aged yet.
Canadian fresh cheeses are made with whey (lactoserum) extracted from whole or skim milk, and are often enriched with cream. Once the whey has finished the curdling process (achieved by the addition of rennet), the draining process begins, which allows a firmer consistency while preserving a very high level of moisture, from 60 to 80%, and a reduced level of butterfat, between 0.5 and 30%.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
History / Tradition
Fresh cheeses have a long history as many of them do not require the use of rennet. Because they can be made at home, fresh cheeses have historically been an integral part of Canadian diets.
Conservation
Storage
The shelf life of fresh cheeses is the shortest of all cheese categories: two weeks or more according to the cheese. So put your trust in the "best before" label on the package.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
