Fresh cheeses are best enjoyed within a few days of production. These high moisture cheeses have a bright, lactic flavour and delicate sweetness. Some are preserved in brine or oil whilst others are packed in low-oxygen environments that help to extend their naturally short shelf life.  Examples include stretched curd cheeses such as Shaw River Buffalo Mozzarella, strained cheeses such as Schulz Organic Dairy Quark and brined cheeses such as Yarra Valley Dairy Fetta.

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