Exploring Wisconsin fresh cheese
Wisconsin cheesemakers whip up mountains of fresh cheese every day. Here are a few of our favorites:
Mozzarella is the most popular cheese in America thanks to our national devotion to pizza. Fresh mozzarella is delicate and creamy, while standard mozzarella is firmer and springier. While both are great melters in their own right, striking the perfect blend, will deliver optimal results!
Burrata is a cheesy double feature – meaty mozzarella on the outside, buttery, fresh, and creamy cheese on the inside.
Feta, a super tart and briny fresh cheese, it's firm and crumbly and often quite moist.
Hispanic-style cheeses like queso fresco, oaxaca, cotija, and queso quesadilla are all varieties of fresh cheese or farmers cheese that add tangy flavor and creamy goodness to any dish.
Cheese curds are freshest of fresh cheese and the unofficial state cheese of Wisconsin. These tiny morsels of cheesy goodness make a little squeak when you bite into them. Fried cheese curds are a staple in every Wisconsin burger joint and county crossroads restaurant.
Ricotta is a light and fluffy, snowy white cheese made from leftover whey that's great in everything from lasagna and manicotti to cannoli and pound cake.
Mascarpone is a slightly sweet and spreadable fresh cheese that adds velvety texture and creamy oomph to pasta dishes and desserts.
Quark is a fresh, slightly tart spreadable cheese that is a cross between sour cream and ricotta.