(Italian: “spun paste”) Pasta filata is a cheese-making technique named for its distinctive stretching step (filatura), where the cheese is kneaded/stretched in hot water/whey.
The filatura creates the soft, elastic, stringy texture that characterizes pasta filata cheeses. Mozzarella and provolone are two popular examples from this group of Italian cheeses also known as ‘stretched-curd’, ‘pulled-curd’ or ‘plastic-curd’ cheeses.
Koss Industrial, Inc. designs and fabricates custom machinery for this unique cheese-making technique and others. Contact us for information on cookers, mixers, molders, extruders and more of our machines designed and fabricated for this particular technique.