Cheese 101: All About Fresh Cheese | culture: the word on cheese
☰ menu   

Cheese 101: All About Fresh Cheese

Chapel Hill Creamery's Fresh mozzarella, sliced and on brown paper next to knife

There’s a big world of cheese out there, and tackling it all at once can be daunting. Fresh cheese is a great place to start, and this overview of the style by Serious Eats covers everything from mozzarella to paneer, and everything milky in between. Follow the link below to learn more, or get in the kitchen and make your own fresh cheese

One of the best examples of a fresh milk cheese is the universally known and loved mozzarella. Cheese geeks argue that the only “real” mozzarella is mozzarella di bufala, made in southern Italy from the fat and protein-rich milk of the water buffalo. Even harder core curd nerds argue that this cheese is so perishable that it’s not worth eating unless you eat it in Campagna within hours of production.

Read more on Serious Eats

Photo by Chapel Hill Creamery

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.