Ricotta – Italian cheesemakers originally produced Ricotta from the whey that remained after making Mozzarella and Provolone. They added lactic acid or vinegar to the whey and reheated it almost to boiling. Ricotta literally means recooked. This process caused the curds to precipitate and rise to the surface, where they were skimmed off and drained. Wisconsin Ricotta is available in several variations from non-fat to whole milk.
Fresh Mozzarella – Called Mozzarella Fresca in Italy where it originated, Fresh Mozzarella was first made with milk from the water buffalo. This is a Pasta Filata cheese, a process in which curds are kneaded, then stretched and formed into balls or logs. However, this cheese is not cured in brine or aged like the low-moisture Mozzarella we are most familiar with. Instead, it is eaten fresh, only a few days old. To keep this cheese fresh, the balls are submerged in water. At this time, there are no Wisconsin cheesemakers producing buffalo Mozzarella only fresh cow’s milk Mozzarella. Buffalo Mozzarella will have a noticeably different flavor based on the milk fat and diet of the animal.
Queso Blanco/Queso Fresco – Queso Blanco means “white cheese.” Queso Fresco means “fresh cheese.” Similar cheeses from this family, such as Panela, are made throughout Mexico, South America and the Caribbean. Queso Blanco and Queso Fresco are fresh, crumbly and slightly salty cheeses that hold their shape when heated.
Due to the versatility of these cheeses, recipe applications are endless. Feta adds an unexpected twist to grilling favorites, including steak and burgers. The smooth, creamy texture of Ricotta and Mascarpone take desserts such as fruit parfaits and chocolate cake from sweet to decadent. Fresh Mozzarella paired with slices of juicy, ripe tomatoes, drizzled in olive oil makes for a refreshingly light appetizer.
To learn more about Fresh Wisconsin cheeses or the cheesemakers that produce them, visit the Wisconsin Milk Marketing Board at www.EatWisconsinCheese.com
