Pasta Filata

Is a process that gives certain cheeses a stringy, stretchy quality. After milk is curdled, curds are cut into pieces, steeped in a hot water, drained and then kneaded until they achieve a soft, stringy texture.

« Back to Glossary Index



Subscribe to our Recipe of the Week newsletter and receive the latest recipes, tips, and discount offers from our partners.

Keep in Touch!

[email protected]