Fresh cheese
Cheese eaten within days of making, with no ageing: paneer, ricotta, quark, cottage cheese and labneh.
Also: unripened cheese, fromage frais, queso fresco
A fresh cheese is one that is not aged at all, or only for a day or two. It is usually white, moist, mild and milky, sometimes tangy, with no rind. The curd may be set by acid, as in paneer, chhena and quark, by rennet, as in fresh mozzarella and queso fresco, or by both, as in many fresh goat cheeses. Some are drained in cloth or moulds, others pressed. Because they are high in water, fresh cheeses keep only a short time and are often eaten close to where they are made. Most of the world's daily cheese is fresh, from paneer in India to queso fresco in Mexico and tvorog in Russia.