A soft, creamy fresh Italian-style cheese. Very mild in taste, with
a relatively low fat and high water content. Perfect for pasta and
pastry fillings, often combined with egg and Parmesan.
Very mild, almost tasteless. High moisture and low fat content.
Full-cream varieties are smoother and creamier than low-fat varieties,
which tend to seperate into curds and whey.
These have a lower water and higher fat content than Ricotta. Philadelphia
and Neufchatel are processed and will last several weeks in the
fridge, but Mascarpone is a fresh cheese and needs to be used within
a few days of purchase. Cream cheeses are often used in desserts
and canapes (finger food) for their rich creamy smooth texture.
I don't know if Creme Fraiche is even technically a cheese, as it's
somewhere between a Cream Cheese and a Set (European-style) Yoghurt.
It's far lower in fat than Mascarpone, and is widely used instead
of heavy cream or cream cheese in modern European cooking (especially
in creamy French sauces). It's great served with desserts and for
or Curd Cheese
This is the most basic and traditional cheese. It's very bland and
is best mixed with fresh herbs or other flavourings. You can make
it at home by pressing yoghurt overnight in the sink in a muslin-lined
flowerpot with a weight on the top. As it's a fresh cheese with
no preservatives (I don't even use salt), you have to use it within
a day or two. It makes an excellent base for fresh dips and spreads,
or stirred through sauces to add creaminess.