/ Typical products / Cheeses / Fresh cheeses / Typical products / Cheeses / Fresh cheesesThere are areas in Italy where fresh cheeses are the exception, but others where they represent a peculiarity. When we talk about this category of cheese, the first thing that comes to mind is mozzarella. A spun cheese that has conquered the world. In this selection, you will find the true Mozzarella di Bufala Campana DOP and various other types of spun cheeses from southern regions, such as treccia pugliese, burrata, and stracciatella. But fresh cheeses also include those made with sheep's milk that have undergone the process of blueing, the small cow cheeses that are a few days aged, and the goat cheeses that smell of yogurt and fresh butter.
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Spaghetti & Mandolino has always been synonymous with quality: we are the only e-commerce in Italy that guarantees only excellent products that, as such, deserve a shipment and a packaging according to standards that preserves the integrity and freshness of each cheese thanks to special freshness-preserving packaging!
From North to South, the tradition of fresh cheese accompanies the local culture, from Casatella Trevigiana DOP to Robiola di Roccaverano DOP. From simple caciotta with aromatic herbs to fresh and soft provole. For the pleasure of a colorful, dynamic, sparkling table that loves the sun, music, and the light-heartedness of life.
There are areas in Italy where fresh cheeses represent a specialty. When we talk about this category, the first thing that comes to mind is naturally mozzarella. A spun paste cheese that has conquered the world. On Spaghetti and Mandolino you will find the true Mozzarella di Bufala Campana DOP and Fiordilatte.
But fresh cheeses also include those made from sheep's milk or that have undergone the blueing process, the small cow cheeses aged for a few days, the goat cheeses that smell of yogurt and fresh butter.
Some names of fresh cheeses? Asiago, Ricotta, Robiola, Brunet, Caciotta, Blu, Langhino, Tronchetto, Gorgonzola, Roquefort, and many more. Discover with us the best of lean fresh cheeses and fermented cheeses.
Fresh cheeses are ideal for those who want to stay light without giving up a nutrient-dense and flavorful dish. There is only the embarrassment of choice to find tasty alternatives to classic aged cheeses.
Fresh cheeses, in general, can be recognized immediately as they have a expiration date that does not exceed 30 days, present a water content of over 60 percent, a slightly acidic taste, and the presence of live lactic ferments, around a million per gram.
Buffalo mozzarella is a fresh Dop cheese (Protected Designation of Origin) typical of the Caserta area but is also produced in other parts of Campania. It is made by processing exclusively buffalo milk.
The name "mozzarella" comes from the work of the cheesemaker who, to produce it, 'cuts' the spun paste and then gives it its characteristic shape.
The color is typically porcelain white, and when cut it produces whey that smells of lactic ferments. Usually, the artisanal one should not be stored in the fridge as excessively low temperatures make it lose elasticity and graininess, but should be kept at room temperature, in its whey. If it’s very hot, it can be kept fresh by immersing the bag it is contained in a bowl full of water, to be changed frequently.
It is basically a mozzarella produced not with buffalo milk but with cow's milk. It has a slightly straw-colored hue and a more delicate flavor. Fiordilatte is a food that can boast the European mark STG, i.e. guaranteed traditional specialty. It should be stored in its whey, like mozzarella, but in the fridge. It can be eaten fresh or used to dress salads, pasta, or other dishes.
Ricotta is not a primary product but what remains of the whey after the processing of cheeses. Ricotta can be made from cow, buffalo, or sheep milk. Furthermore, it can be fresh or processed (spicy, smoked, aged, salted). Ricotta should be stored in the fridge in a sealed container, but it is advisable to consume it within a few days.
It was called 'rubeola' because once aged it had a reddish rind. It is a cheese typical of the Lombardy region and can be made from sheep, cow, or goat milk. Murazzano and Roccaverano are DOP. The latter can be found on Spaghetti and Mandolino just like the Lessini, another delicacy from the Italian territory. The taste is typically acidic and becomes more pronounced with aging.
Fermented cheeses are those that have undergone a special fermentation. Among these, we can mention blue cheeses such as the famous Gorgonzola or the French Roquefort. These cheeses are creamy, with a strong yet pleasing taste.
Gorgonzola is a very ancient cheese, some claim that it was first made in the locality of the same name on the outskirts of Milan in the year 879. It is a raw milk cheese, made from pasteurized milk, rich in fat, of a straw-white color, whose green marbling is due to the blueing process, i.e. the formation of molds due to the addition of Penicillium spores to the milk. It can be sweet or spicy.
Roquefort Teste Noir is a historic French cheese, the most famous blue cheese, made from sheep's milk and originating from Roquefort-sur-Soulzon (Southern France). One of the rare extra-Italian exceptions on our portal, but an excellence that deserves to be tasted and adored. Roquefort is the only cheese in the world whose designation of origin has been legally recognized since 1925. Its production follows methods unchanged over time and is the first blue cheese ever invented.
Fresh cheeses contain a very high bacterial load and a rather low lactose content, which makes them perfect in the diet of those who need to enrich their gut flora and control digestive disorders. Also, the fat content is very limited compared to aged cheeses, while their calcium contribution makes them allies in the prevention of osteoporosis, especially for women between the ages of 25 and 30.
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