Mozzarella & Fresh Cheese by Sach

Fresh cheeses are known as such because they’re made from fresh milk curds that have not been aged. White and rindless, many fresh cheeses are often mild and milky—like mozzarella, burrata, and ricotta. Likewise, their creamy cousin fresh chèvre (from the French for goat) is similarly lactic, with distinctive tang and a velvety yet crumbly texture. And while briny feta and squeaky halloumi may look different from the other cheeses we’ve mentioned, they’re also part of the fresh family.