Fresh cheese is often mild and moist.
“Fresh cheeses are high in moisture. The young curd is carefully placed in sacks or small perforated containers and drained slowly without pressure for a few hours so that the curd retains much of the whey.
Once sufficient whey has been drained off, the curds are either mixed or sprinkled with salt. They are now ready to be eaten. Some fresh cheeses are allowed to mature and grow either a white or bluish-grey mould, which places them in a different category.”
– The World Encyclopedia of Cheese, Hermes House, 2010.