Fresh cheese with high fat content

Fresh cheese is one of the most popular products of gourmands and confectionery professionals. Thick and creamy, with a tender taste, it is used in desserts, creams, and different sweets. The best fresh cheese is made of high quality milk that can be extracted in a clean and greening environment.

Producers offer their clients different types of fresh cheese with high fat content. This cheese is characterised by tender, butter-like creamy texture, a sweet, slightly sour taste. Fresh cheese is made of cooking cream obtained from pasteurised milk. Cooking cream is heated to 75 - 80ºC temperature, a tartaric acid, citric acid, or wine vinegar is added that facilitate curdling. Afterwards it is cooled, packed in special bags, and hanged for the whey to flow down. After approximately 12 to 18 hours, the cheese mass is ready. Unlike the classic cheese production methods, fresh cheese does not require maturing phase. Fat content of fresh cheese is approximately 30%.