About the pasta filata technique
Pasta filata is a technique used in the production of the Italian family of cheeses. In cheeses produced using the pasta filata technique, the curd is subjected to stretching and kneading in hot water to give the cheese its fibrous structure.
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Pasta filata is a technique used in cheese production. The main characteristic of cheeses produced with this technique is that the curd is scalded in hot water and kneaded after being acidified to a certain level.
This technique originated in the Northern Mediterranean regions, covering Italy, Greece, the Balkans, Turkey, and Eastern Europe.
In Turkey's Southeastern Anatolia Region, various pasta filata-type hard and semi-hard cheeses such as dil, örgü, lavaş, and yaprak cheeses are produced using traditional methods.
Additionally, Abkhaz and kaşar cheeses are also produced using this technique.
Regional examples of the pasta filata group of cheeses also include mozzarella, provolone, caciocavallo, Pallone di Gravina, Scamorza, and Oaxaca cheese.