Fresh cheeses are produced in a different way to other cheese types in that they are not matured or ripened. To create a fresh cheese, lactic acid is added to the milk allowing the curds to separate from the whey. The curd is then drained and is either ready-to-serve or is churned to develop a smooth consistency.
In the case of mozzarella, the curd is stretched rather then churned and then shaped into a ball.
To create Ricotta, whey is used rather than milk and the resulting curd is re-heated creating a delicate, creamy texture. The fresh consistency of whey cheeses makes them very versatile!
Lactalis Fresh Cheeses: Galbani® Mozzarella, Galbani® Ricotta and Galbani® Mascarpone