Pasta filata
Encyclopedia
Pasta filata is a technique in the manufacture of a family of Italian
cheese
s also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses.
The cheese-making begins in the normal way. The milk (usually from cows or water buffalo) is warmed and curdled and allowed to rest for an hour before the curd
s are cut into small pieces and the whey
is drained off. The curds are allowed to rest for a number of hours.
Then follows the filatura. The curds are steeped for some hours in a bath of very hot whey, or water (for Mozzarella di Bufala Campana
the temperature is 95 °C). When they begin to float most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained. The mass of curd is divided (often by pulling out a thick strand and chopping it) and shaped into individual cheeses.
In the case of mozzarella or fior di latte, the process is now essentially complete—ideally, indeed, these cheeses should be eaten within a matter of a few days. For other formaggi a pasta filata such as Provolone
, Caciocavallo Silano, Pallone di Gravina
and Scamorza, further processing is needed: ageing, always, and in some cases brining and/or smoking.
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
s also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses.
The cheese-making begins in the normal way. The milk (usually from cows or water buffalo) is warmed and curdled and allowed to rest for an hour before the curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
s are cut into small pieces and the whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
is drained off. The curds are allowed to rest for a number of hours.
Then follows the filatura. The curds are steeped for some hours in a bath of very hot whey, or water (for Mozzarella di Bufala Campana
Mozzarella di Bufala Campana
Buffalo mozzarella is a mozzarella made from the milk of the domestic water buffalo.-Areas of production:Apart from Italy, its birthplace, buffalo mozzarella is manufactured in many locations around the world...
the temperature is 95 °C). When they begin to float most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained. The mass of curd is divided (often by pulling out a thick strand and chopping it) and shaped into individual cheeses.
In the case of mozzarella or fior di latte, the process is now essentially complete—ideally, indeed, these cheeses should be eaten within a matter of a few days. For other formaggi a pasta filata such as Provolone
Provolone
Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan...
, Caciocavallo Silano, Pallone di Gravina
Pallone di Gravina
The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style. The cheeses, which weigh between 1.5 and 2.5 kg, are shaped like a pear, ball or balloon and were traditionally produced in the area of the...
and Scamorza, further processing is needed: ageing, always, and in some cases brining and/or smoking.