Fresh

Unripened, eaten within days. Acid or a little rennet sets the curd; nothing lives on the outside.

Set slowly with very little rennet, drained in cloth and salted lightly. Tastes of the milk it was made from and almost nothing else.

A hand-ladled log, sometimes rolled in ash, that firms and sharpens across a fortnight. Sold at three ages by shops that know their customers.

Recooked from the whey of a harder make, so it exists because something else was made first. Sweet, grainy and very perishable.