Cheese, derived from the coagulation of milk, is a product consumed globally due to its diversity of flavors and shapes. Its origin dates back to 8000 BC and its appearance was accidental during the conservation of milk in ruminant stomachs. Over the years, studies have revealed the process of acidification and fermentation of milk, resulting in the formation of curds, the basis for the production of more than 2200 types of cheese, including fresh and matured ones. Fresh cheeses are characterized by high moisture and short shelf life. Despite this, its popularity is due to its mild flavor, slight acidity, and nutritional benefits. The global fresh cheese market is constantly expanding. Despite their short shelf life, these cheeses are appreciated in different cultures for their flavor, ease of production, and nutritional value.