Pasta Filata Italian Cheese

In English, we call this style ‘stretched curd,’ but it’s a technique that’s purely Italian. To give the cheese its trademark texture, the curd is bathed in hot whey for several hours, making it nice and pliant. It’s then kneaded to obtain a soft, elastic texture and typically turned into fresh cheese, like mozzarella. Fun fact: in Italy, ‘mozzarella’ refers to the buffalo milk variety. What we call mozzarella, they call fior di latte.