This Board is for Members who are interested in making or who make Pasta Filata Type Cheeses.
Pasta Filata type cheeses make up the world’s second largest manufactured cheese segment after Cheddar type cheeses. The term Pasta Filata means "spun paste" in Italian and is know in English as stretched-curd, pulled-curd, and plastic-curd.
Pasta Filata Cheese Types are characterized by fermentation of the drained curd to pH of 4.9-5.2, followed by a process where the curd is stretched in hot water. This results in the curd “plasticizing” and gives the finished cheese its characteristic fibrous structure, melting and stretching properties.
Some of the general characteristics of the segment are:
- Water content 35-60%.
- Fat in dry matter 20-60%.
- Salt content in cheese 0.5-2%.
- pH in final cheese: 4.6.
General procedures and control points can be found in Culture Manufacturer CHR Hansen's Pasta Filata Cheese Brochure posted in the Library Board.
Some Pasta Filata Type Cheeses sorted by origin are:
In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of the CheeseForum.org website
Reference material for these type of cheeses are:
- Italian Cheese Communication company CLAL.it's info video on Provolone Valpadana, in Italian with English subtitles.