1. See also

2. References

The cheese-making begins in the normal way. The milk (usually from cows or water buffalo) is warmed and curdled and allowed to rest for an hour before the curds are cut into small pieces and the whey is drained off. The curds are allowed to rest for a number of hours.^[3]

Then follows the filatura. The curds are steeped for some hours in a bath of very hot whey, or water (for Mozzarella di Bufala Campana the temperature is 95 °C). When they begin to float most of the liquid is removed and the curd is mixed and kneaded until the required soft, elastic, stringy texture is obtained. The mass of curd is divided (often by pulling out a thick strand and chopping it) and shaped into individual cheeses.

In the case of mozzarella, the process is now essentially complete – ideally these cheeses should be eaten within a matter of a few days. For other formaggi a pasta filata, such as Provolone, Caciocavallo Silano, Pallone di Gravina and Scamorza, further processing is needed: ageing and in some cases brining or smoking.

See also

• {{annotated link|List of Italian cheeses}}
• {{annotated link|List of stretch-curd cheeses}}

References

• Ravindra Bhusari
• Ravindra Chandra Bhargava
• Ravindra Dattaram Waikar
• Ravindra Gautam
• Ravindra Gautam (journalist)
• Ravindra Gupta
• Ravindra Jain
• Ravindra Jayanti Nadkarni
• Ravindra Karunaratne
• Ravindra Kottahachchi
• Ravindra Kulkarni
• Ravindra Kumar Bhadana
• Ravindra Kumar Ramavath
• Ravindra Kumar Sinha
• Ravindra Kumar Sinha (biologist)
• Ravindra Kumar Sinha (disambiguation)
• Ravindra Kumar Sinha (physicist)
• Ravindra Laxman Thatte
• Ravindra Mahajani
• Ravindra Mhatre
• Ravindra Mirlekar
• Ravindra Nagar
• Ravindranath Droopad
• Ravindra Nath Tripathi
• Ravindra Natya Grah