Fresh Unripened Cheese
What is fresh-unripened cheese?
Light, fresh and full of possibilities, unripened cheeses are the ultimate blank canvas. Whether crumbled, spread or stirred into recipes, their delicate flavour elevates every dish (or tastes just as good on its own).
Let’s get into the details.
With no rind, high moisture and lower fat content, fresh unripened cheeses are as versatile as they are delicious. Their short shelf life means they’re best enjoyed at their peak.
From pillowy ricotta to crumbly queso fresco, these cheeses come in many forms, each bringing its own unique character to the table. Whether dolloped onto warm bread, tossed into salads or paired with honey and fruit, their delicate flavour makes them the perfect complement to both sweet and savoury dishes.
Types of fresh unripened cheese
Soft, fresh, and full of flavour, discover the many faces of unripened cheese.
Cottage cheese
Mild, creamy and packed with protein, cottage cheese is known for its lumpy, pea-sized curds and fresh, milky flavour. Typically low in fat, it has a light, moist texture, though the Continental-style variety is smoother and firmer, usually sold in blocks. It’s perfect as a sweet snack with berries or as a savoury topping on toast with tomatoes.
Store it in a tub or a bowl covered with plastic wrap and enjoy it within a week. Freezing isn’t recommended. Instead, eat fresh.
Cream cheese
Smooth, spreadable and luxuriously creamy, cream cheese is a staple in both sweet and savoury dishes. Australian Neufchâtel (named after its French counterpart) is a slightly softer, lower-fat version but both types share a mild, tangy flavour. Keep it in its original tub, foil or packaging and enjoy within 2–3 weeks. For best texture, don’t freeze it.
Feta
Once a clever way for shepherds to preserve milk, feta is now a favourite for its crumbly, tangy goodness. Australian feta is milder and creamier than its imported cousins but still brings a salty, slightly acidic bite. Keep it fully submerged in its brine, marinade or oil for freshness. If vacuum-sealed, re-wrap it in plastic film after opening and use within a week.
It can be frozen but prepare for a change in texture.
Mascarpone
Born from the creamy leftovers of parmesan-making, mascarpone is all about the love of indulgence. With a satin-like texture and a buttery, slightly tangy flavour, it’s a staple in desserts like tiramisu but just as delicious spread on toast.
Store it in its original container in the fridge and keep it unfrozen for the best consistency.
Quark
A fresh cheese with a name as unique as its origins, quark comes in many styles from various countries. Think of it as a cross between yoghurt and cottage cheese. It’s soft, smooth and slightly tangy, yet rich in protein and naturally low in fat. It should always look fresh, moist and snowy white.
Ricotta
Ricotta means “re-cooked” and is a nod to its origins of being made from whey and whole milk. Snowy-white, fine and with moist grains, it’s usually sold in large round wheels and should be medium-firm in texture, not too wet or too solid. Smooth ricotta is usually available in tubs and more suitable for spreading rather than using for cooking. Ricotta is overall delicately mild and milky with a slightly sweet, eggy flavour and a fresh aroma.
It should be purchased as fresh as possible and eaten within a few days. It should also be discarded if it loses its white shiny look and becomes yellow and sour. It’s one of few cheeses that can keep well when frozen but is best used for cooking when thawed.