Fresh cheeses - Caseificio Pugliese

Fresh cheeses are typical cheeses which generally have a soft and tender pastry dough. Fresh cheeses are considered those cheeses that are consumed within the first 15 days after the removal of the dough from the boiler. Here there will be possible to find short aged cheeses which, compared to the fresh ones, can be consumed within 60 days from the boiler extraction. Fresh italian cheeses are excellent as side dish and as starters. Numerous fresh cheeses are made with goat’s milk, as goat’s milk suits very well fresh cheeses production, unlike the aged ones with firm dough. Fresh cheeses typical aromas consist in fresh milk with plain yogurt notes. The Italian region that produces more fresh goat’s cheeses is Piedmont, these cheeses are comparable to French fresh ones.

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