Pasta filata is a type of cooked cheese made by stretching and spinning curds. The curds are made by thickening milk with rennet or acid, then kneaded and mixed until soft. Mozzarella is an example of stretched curd cheese.
Pasta filata is an Italian term for “pasta filata” or cooked cheese. It’s called stretched curd because the strands of cheese are stretched and made into a mound of product. After the curds have been successfully stretched and spun, the end result is generally a malleable white cheese.
The main initial step in the production of stretched curd, or cheese in general, is to create the curd. Curds are made when milk is frozen with some form of acidic substance. Milk thickens after being introduced into rennet – a natural complex of enzymes – or other substances, such as vinegar or even a citrus juice. Once thickened with rennet or other acidic substance, the milk turns into a sticky, growled lump, otherwise known as curds. This product typically lasts an hour before being cut into small curds. Curds can also be made naturally by letting the milk curdle on its own by being left out of the acid.
If the curds were made in a large container, the remaining liquid substance is called whey. Essentially the byproduct of cheese, whey is also called milk plasma. Depending on the cheese maker, the curds are typically soaked in this whey or hot water for a couple of hours once they’ve been able to set for a handful of hours.
After the whey soaking process, the curds are taken out of the hot bath. They are then kneaded and mixed repeatedly until soft. When done successfully, the kneading and handling of the curds produces a chewy texture. This texture allows the curds to be squeezed and cut into separate pieces of cheese, creating stringy curds.
Many stretched curd cheeses are made with this type of process. Mozzarella or buffalo mozzarella, for example, is essentially ready to eat after the above process. Other cheeses, however, require extra steps before they’re ready. Caciocavallo, provolone and scarmorza are cheese varieties that are often aged or smoked afterwards.
Cheese that has been formed using the stretched curd technique is typically sweeter. Some of these cheeses, like mozzarella and provolone, prove bland to some people. However, one cheesemaker would like to differ. These white cheeses often find the delicate balance between sweet and bitter. Aged and smoked cheeses obviously produce a different, spicier effect. It’s important to keep in mind, however, that fresh cheese often tastes better or spicier than processed varieties.
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