Stretched curd

Stretched curd is a unique method of cheese production that involves the stretching and kneading of cheese curd in hot water. This process results in a distinctive, fibrous texture and is used in the production of several types of Italian cheese, including Mozzarella, Provolone, and Caciocavallo.

Process

The process of making stretched curd cheese begins with the formation of curd. This is achieved by adding rennet to milk, which causes the milk to coagulate and form curd. The curd is then cut into small pieces and heated to a specific temperature. This heating process causes the curd to melt and form a mass that can be stretched and kneaded.

Once the curd has reached the desired consistency, it is stretched and kneaded in hot water. This process, known as pasta filata, gives the cheese its characteristic stretchy, stringy texture. The cheese is then shaped and cooled, which allows it to retain its shape.

Types of Stretched Curd Cheese

There are several types of cheese that are made using the stretched curd method. These include:

• Mozzarella: A soft, white cheese with a mild flavor. It is often used in pizza and pasta dishes.
• Provolone: A semi-hard cheese with a slightly tangy flavor. It is often used in sandwiches and salads.
• Caciocavallo: A hard cheese with a strong flavor. It is often used in pasta dishes and as a table cheese.

See Also

• Cheese making
• Cheese curd
• Rennet
• Italian cheese