Fresh cheeses

How do we ship Fresh Cheeses

Spaghetti & Mandolino has always been synonymous with quality: we are l&' the only e-commerce in Italy that guarantees only excellent products and that, as such, deserve shipping and packaging in accordance with standard that preserves paragraph' the integrity and freshness of each cheese thanks to special freshness-saving packages!

From North to South, the tradition of fresh cheese accompanies local culture, from Casatella Trevigiana DOP, to Robiola di Roccaverano DOP. From simple caciotta cheese with aromatic herbs to fresh and soft provoles. For the pleasure of a colorful, dynamic, sparkling table that loves the sun, music and the carefree nature of life

There are areas of Italy where fresh cheeses are a specialty. When we talk about this category, the first thing that naturally comes to mind is mozzarella. A pasta filata cheese that has conquered the world. On Spaghetti and Mandolin you will find real DOP Campana Buffalo Mozzarella and Fiordilatte.
But fresh cheeses are also those made with sheep's milk or that have undergone the purging process, the small tome vaccines that are only a few days old, the goats that smell of yogurt and fresh butter.
Any names of fresh cheeses? Asiago, Ricotta, Robiola, Brunet, Caciotta, Blu, Langhino, Tronchetto, Gorgonzola, Roqueforte and many others.

Fresh cheeses: taste and lightness

Fresh cheeses are ideal for those who want to keep themselves light without giving up a nutritious and tasty dish. You are spoiled for choice to find tasty alternatives to classic aged cheeses

How to recognize fresh cheese

Fresh cheeses, in general, are immediately recognizable because they have an expiration date that does not exceed 30 days, have a water content of more than 60 percent, a slightly sour taste and the presence of live lactic ferments, around one million per gram.

Buffalo Mozzarella

Buffalo mozzarella is a DOP fresh cheese (protected designation of origin) typical of Caserta but is also produced in other areas of Campania. It is made by processing exclusively buffalo milk.
The name “mozzarella” derives from the cheese maker who, to produce it, 'cuts' the spun pasta and then gives it its characteristic shape.
The color is typically porcelain white and when cut it produces serum that smells like lactic ferments. As a rule, the artisanal one should not be refrigerated because temperatures that are too low cause it to lose elasticity and granularity, but it must be kept at room temperature, in its serum. If it's very hot, you can keep it cool by dipping the bag it contains in a bowl full of water

Fiordilatte Mozzarella

It is basically a mozzarella made not with buffalo milk but with cow's milk. It has a slightly straw yellow color and a more delicate flavor. Fiordilatte is a food that can bear the European acronym Sgt, that is, a guaranteed traditional specialty. It should be kept in its serum, like mozzarella, but in the fridge. It can be eaten fresh or it can be used to season salads or pasta or

The Ricotta

Ricotta is not a primary product but what remains of the whey after cheese processing. Ricotta can be cow, buffalo or sheep. In addition, it can be fresh or processed (spicy, smoked, seasoned, salted). Ricotta should be kept in the fridge in a sealed container, but it is advisable to consume it within

La Robiola

They called it 'rubeola' because once seasoned it had a reddish rind. It is a typical cheese from the Lombardy area and can be produced with sheep's, cow's, or goat's milk. It is after that of Murazzano and that of Roccaverano. The latter can be found on Spaghetti and Mandolin as well as that of Lessini, another Italian delicacy. The flavor is typically sour and becomes stronger with aging

Fermented cheeses, fresh “special” cheeses

Fermented cheeses are those that have had a special fermentation. Among these, we can mention blue cheeses such as the famous Gorgonzola or the French Roquefort. These cheeses are creamy, with an incisive and equally pleasant taste

The Gorgonzola

Gorgonzola is a very old cheese, some say that it was made for the first time, in the homonymous town outside Milan, in the year 879. It is a raw cheese, pasteurized milk, fatty, straw white in color, whose green streaks are due to the blueing process, that is, to the formation of mold due to the addition of penicillium spores to the milk. It can be sweet or spicy.

The Roquefort Noir

Roquefort Teste Noir is a historic French cheese, the most famous blue cheese, produced with sheep's milk and originally from Roquefort-sur-Soulzon (southern France). One of the rare non-Italian exceptions on our portal, but an excellence that deserves to be tasted and adored. Roquefort is the only cheese in the world whose designation of origin has been recognized by law since 1925. Its production follows methods unchanged over time and is the first blue cheese that has ever been

Are fresh low-fat cheeses good for your health

Fresh cheeses contain a very high bacterial load and a fairly low lactose content, which makes them perfect in the diet of those who need to enrich the intestinal flora and control digestive disorders. The fat content is also very limited compared to aged cheeses, while their calcium intake makes them allies in the prevention of osteoporosis, especially for women between 25 and 30 years old