Filata (of ital. filare, i.e. pull) designates a special procedure for the production of cheese, which originally originates from Italy.

For the production of Pasta Filata cheese the cheese break is left untouched one while, converted then from the whey lifted and with approx. 80"°C hot water afterwards the hot mass under agitating, kneading and pulling to a soft and ductile paste. From it even pieces are separated. This is usually formed to a ball, a Zopf or to another typical shape and put after it to the cooling into a cold Wasserbad and afterwards in a Salzlake or a whey. The longer the cheese in the salt bath lies, is the stronger it gesalzen. It is freshly sold or processed by drying process or smoking.

Typical Pasta Filata cheese is:

• Bocconcini
• Caciotta
• Caciocavallo
• Fior di Latte
• Girellone, Girellone farcito
• Mozzarella,
• Perette bianche, Perette affumicate, Perette filoncini
• Provolone
• Ragusano
• Scamorza
• Tenerella
• Trecce

Articles in category "Filata"

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