Excellent source of proteins, vitamins and minerals, cheeses come from the milk coagulation, forming a dense and white paste. The first type of cheese to be formed with this base is the fresh cheese, which is the least caloric and has the mildest flavor, usually it has high humidity. This cheese is low in calories and fat. Its consumption must be up to 10 days after the package is opened. Aged cheeses follow the next stage of production. These have a drier and denser texture as well as a more pronounced flavor. The longer the cheese stays out of the fridge, the more it adds flavor to your dough, creating a very firm and yellowish layer.