Unripened soft cheeses |
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Fresh or unripened soft cheeses are characterised by a mild sometime slightly acidic flavour and a soft, spreadable texture. They are made frompasteurised milk or cream to which a special culture is added. These are 4 types available: |
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Cream Cheese |
Made from a single or double cream with a rich, creamy texture and flavour. Available as full fat soft cheese with a minimum fat content of 20%. Use in cheesecakes, dips and sandwiches. |
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Curd Cheese |
A medium fat or skimmed milk soft cheese with a mild flavour. it can be used as a lower fat alternative to cream cheese in recipes. The medium fat variety has a fat content of 10-20%, while the skimmed milk soft cheese has a fat content of less than 2%. Check individual labels for fat content. use as for cream cheese or in flans or spread on crispbreads and biscuits. |
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Cottage Cheese |
Made from skimmed milk the curds are cut and cooked to give the characteristic texture. It is available as low fat cottage cheese with a fat content of 2-10% or as very low fat, less than 2%. it is sold plain or with added vegetables, herbs or fruit for flavouring. use as baked potato fillings or with salads. |
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Fromage Frais |
In French it means 'fresh cheese' and it is made using whole or skimmed milk. It has a much softer texture than many other soft cheese. It looks and tastes like Greek-style yogurt. It is sold as low fat - less than 1% or medium fat - 8%. Both are available as plain or fruit flavoured. use as a topping, stirred in to sauces or with fruit. If unavailable use a low fat soft cheese mixed with milk as a substitute. |
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