[PAH-stuh fih-LAH-tuh] Italian for "spun paste," pasta filata refers to the stretched-curd cheeses made famous in Italy, such as mozzarella, provolone and 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.
pasta filata
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 | caciocavallo (culinary) |
| scamorze; scamorza; scamorzo (culinary) |
| mozzarella (culinary) |
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- caciocavallo (culinary)
- scamorze; scamorza; scamorzo (culinary)
- mozzarella (culinary)
- cheese (culinary)
