History and Origin
One of the defining characteristics of stretched curd cheeses is that the curds are stretched and kneaded during production. This process lends these cheeses their signature elastic, malleable texture. Stretched curd cheeses originated in southern Italy and can be traced back to Mediterranean shepherds in the 11th century. Shepherds would carry balls of fresh cheese in woven baskets during transhumance, the seasonal movement of livestock to higher pastures. As the cheese balls were agitated and pressed in the baskets during travel, it caused the protein structure to align and interact in a way that gave the finished cheeses their characteristic stretchiness.
Major Stretched Curd Cheese Varieties
Mozzarella: Mozzarella is arguably the most famous stretched curd cheese worldwide. Traditional mozzarella is made from buffalo milk, though cow's milk varieties are more common. It has a milky, slightly tangy flavor and soft texture. Mozzarella is a key ingredient in dishes like pizza, caprese salad, and panini sandwiches.
Provolone: Provolone originates from Italy's south. Pasta Filata Cheese It has a firm yet pliable texture when young but becomes hard and crumbly with age. Aged provolone is often used for grating. Flavors range from mild to sharp depending on age. Provolone is traditionally eaten sliced and layered in sandwiches.
Scamorza: Scamorza is similar to provolone but larger in size. Young scamorza has a creamy, edible rind. As it continues to age, scamorza develops hard, nutty flavors within and grows a thick, hardened rind ideal for grating over pasta dishes.
Caciocavallo: Also hailing from southern Italy, caciocavallo cheeses are distinctive for their teardrop shape. When young, the paste is soft and white but becomes firmer and grainy with age. Sharp, piquant flavors develop over time. Grated caciocavallo is a popular pizza topping.
Burrata: A specialty of Puglia, burrata is a fresh cheese filled with stracciatella, shreds of softened mozzarella and cream. Its soft texture and milky richness provide a luscious contrast to caprese salads and fresh tomato bruschetta.
Production Process of Pasta Filata Cheeses
All stretched curd cheeses follow the same basic production steps. Fresh cow or water buffalo milk is coagulated using rennet, then the curds are heated, cooked, and pressed into shape. At this point, the curds still have a crumbly texture. They are then stretched, kneaded, and molded either by hand or machine to align the proteins in such a way that their finished texture becomes smooth and stretchy. As the cheeses knit and set during aging, they develop individual flavors depending on the milk, cultures, and aging process used.
The stretching and kneading stage gives stretched curd cheeses their signature plasticity. Mozzarella makers expertly stretch and shape mozzarella cheese into curvaceous balls by hand. Provolone and caciocavallo are formed into rounds or ovals and hung to age. Scamorza may be smoked over wood fires for additional flavor development during its hang time. Burrata requires especially deft handwork to encase the cream and stracciatella filling within a delicate mozzarella shell. Mastering the technique of stretching and shaping stretched curd cheeses into their traditional forms is an art.
Nutritional Profile and Health Benefits
Although higher in fat and calories than some other cheeses due to their creaminess, stretched curd cheeses also provide valuable nutrients. They supply protein, calcium, vitamins B12 and K2, zinc, phosphorus, selenium and conjugated linoleic acid (CLA). CLA is associated with reduced risk of obesity, diabetes and heart disease. The whey proteins and calcium in mozzarella support muscle and bone health. Fresh pasta filatas like burrata contain beneficial probiotics from their cultures. Their creaminess and meltability make pasta filatas popular choices for everyday snacks as well as ingredients in cooked dishes. In moderation, they can be enjoyed as part of a balanced, Mediterranean-style diet.
Versatility in Cooking and Pairings
The hallmark texture of pasta filata cheeses allows them to melt, stretch, and blend seamlessly into recipes. As mentioned earlier, mozzarella is a classic pizza and caprese salad component. Cubed provolone and caciocavallo add salty, savory notes to pastas. Similarly, rinds can be grated over dishes. Scamorza and provolone melt splendidly when baked or grilled in sandwiches and panini. Burrata is artfully drizzled with olive oil and served alongside sliced bread or atop bruschetta. Beyond savory applications, creamier pasta filatas like mascarpone also find their way into sweet preparations as a dollop in tiramisu or swirled into cheesecake batter. Their neutral yet full flavors mean pasta filatas pair well with an array of ingredients from tomatoes to cured meats and nuts.
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