Filata
Filata is the collective name for various types of cheese , which are characterized by a special manufacturing process in which the curd is acidified, scalded and drawn into long threads. So they are close relatives of the scalded cheese . The word is derived from the Italian name Formaggio a pasta filata , which can be roughly translated as "cheese with spun dough" (to filare , spin, pull out; from filo , thread). Well-known varieties from Italy are mozzarella and provolone , but cheeses from other origins such as Parenica and Çeçil are also made using the same process.
To make scalded cheese, the curd is left to stand for a while, then lifted out of the whey and scalded with hot water at around 80 ° C, then the hot mass is processed into a soft and malleable dough while stirring, kneading and pulling . Even pieces are cut off from it. This scalded cheese is usually shaped into a ball, a plait or other typical shape and then placed in a cold water bath to cool down and then in a brine or whey. The longer the cheese lies in the salt bath, the more salted it is. It is sold fresh or further processed by drying or smoking.
Typical Filata cheeses are:
- Bocconcini
- Burrata
- Caciotta
- Caciocavallo
- Fior di Latte
- Girellone , Girellone farcito
- Mozzarella
- Oaxaca
- Palermitano
- Perette bianche , Perette affumicate , Perette filoncini
- Provolone
- Ragusano
- Scamorza
- Tenerife
- Trecce
Individual evidence
- ^ Heinrich Mair-Waldburg: Handbook of cheese. Cheese of the world from A – Z; an encyclopedia . Volkswirtschaftlicher Verlag, Kempten (Allgäu) 1974, keyword "Filata cheese", p. 436 .