Pasta filata

Pasta filata

Mozzarella di bufala, a type of pasta filata cheese

Pasta filata is a technique in cheese making where the curd is heated and stretched to create a fibrous texture. This method is traditionally used in the production of several Italian cheeses, most notably mozzarella, provolone, and caciocavallo.

Process

The pasta filata process begins with the curd being heated in hot water or whey until it reaches a pliable consistency. The curd is then kneaded and stretched, which aligns the proteins and gives the cheese its characteristic stringy texture. This process also helps to expel excess moisture, resulting in a cheese that is both elastic and firm.

Heating

The curd is typically heated to a temperature of around 80–90°C (176–194°F). This heating can be done in a vat or a large pot, and the curd is often stirred to ensure even heating.

Stretching

Once the curd reaches the desired temperature, it is removed from the heat and stretched by hand or with mechanical equipment. The stretching process can take several minutes and is crucial for developing the cheese's texture.

Shaping

After stretching, the cheese is shaped into its final form. For mozzarella, this often means forming small balls, while for provolone and caciocavallo, the cheese may be shaped into larger blocks or rounds.

Types of Pasta Filata Cheeses

• Mozzarella: A fresh cheese that is often used in pizza and caprese salad. It is known for its mild flavor and creamy texture.
• Provolone: A semi-hard cheese that is aged and has a sharper flavor. It is often used in sandwiches and as a table cheese.
• Caciocavallo: A traditional cheese from Southern Italy, known for its pear shape and strong flavor.

Related pages

• Cheese making
• Italian cuisine
• Dairy product