Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

Fresh cheese is characterized by its soft texture and high moisture content, making it distinct from aged cheeses. This high moisture level is a result of the cheese not undergoing the aging process, which typically evaporates moisture. As a result, fresh cheeses, such as ricotta, mozzarella, and cream cheese, have a creamy, spreadable consistency that is often sought after for various culinary applications, from salads to desserts.

On the other hand, cheeses with strong smells are typically aged varieties that develop odor compounds during the fermentation process. Aged flavors are also a hallmark of mature cheeses, not fresh ones. While fresh cheese can be made from various types of milk, including cow’s, goat’s, or sheep’s, it is not limited to just cow's milk, making that aspect less relevant when describing the nature of fresh cheese. Thus, its soft texture and high moisture content are the defining qualities that set fresh cheese apart.