pasta filata
[ PAH-stuh fih-LAH-tuh ]
Italian for "spun paste," pasta filata refers to the stretched-curd
CHEESEs made famous in Italy, such as
CHEESE/Detail.aspx">MOZZARELLA,
CHEESE/Detail.aspx">PROVOLONE and
CHEESE/Detail.aspx">CACIOCAVALLO. Such
CHEESEs are made using a special technique whereby the curd is given a hot whey bath, then kneaded and stretched to the desired pliable consistency. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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