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Pasta filata (lit. 'spun paste') is a
technique in the
manufacture of a
family of
Italian cheeses also
known in
English as stretched-curd, pulled-curd...
- list of stretch-curd cheeses,
comprising cheeses prepared using the
pasta filata technique. The
cheeses manufactured from this
technique undergo a plasticising...
- can also be made from
other milk, but that is less common. It is a
pasta filata (‘stretched curd’) cheese, in
which the
fresh curd
matures in its own whey...
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Caciocavallo (Italian: [ˌkatʃokaˈvallo]) is a type of
pasta filata ('stretched-curd')
cheese made out of sheep's or cow's milk. It is
produced throughout...
- Foggia,
located in the
Apulia region of Italy,
using a
stretching (pasta
filata) and a
shredding technique.
Stracciatella cheese is
composed of
small shreds—hence...
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Mozzarella is a semi-soft non-aged
cheese prepared using the
pasta filata ('stretched-curd')
method with
origins from
southern Italy. It is
prepared with...
- is an
Italian semi-hard
cheese made from cow's milk. It is an aged
pasta filata ('stretched-curd')
cheese originating in the
Campania region, near Vesuvius...
-
lightly salted water, kneaded, and
pulled to
develop stretchy strings (pasta
filata), then shaped. When
making burrata, the still-hot
cheese is
formed into...
-
Microrape filata is a moth of the
family Megalopygidae. It was
described by
Walter Hopp in 1927. It is
found in Colombia. Beccaloni, G.; Scoble, M.; Kitching...
- into long
ribbons and
rolling it up like a ball of yarn
using the
pasta filata process.
Another cheese made with this
method is
mozzarella curd, though...
