Fresh cheese

The fresh cheese category brings together dairy products obtained through the coagulation of milk (lactic cultures, sometimes rennet) followed by limited draining, without ageing. Unlike soft or pressed cheeses, they undergo no maturation and are consumed within days of being made.

Alsatian Bibeleskaes — fromage blanc whipped with cream and herbs — is its most distinctive representative. These products are distinguished from soft cheeses (such as Munster) by the complete absence of ageing and by their smooth, creamy texture.

Regional fresh cheeses share several common characteristics: predominantly whole cow's milk (occasionally goat's or ewe's milk), high moisture content, a short shelf life (a few days to a few weeks), and consumption plain or flavoured (herbs, fruit, condiments). Their production often remains artisanal or cooperative on a regional scale.