Bocconcini is a small mozzarella cheese the size of an egg.
Bocconcini is a small mozzarella cheese the size of an egg.

This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.[1]

Stretch-curd cheeses

Oaxaca cheese
Ragusano cheese
Straddled forms of caciocavallo hang to age
Straddled forms of caciocavallo hang to age
Smoked Parenica
Smoked Parenica
Discs of Sulguni
Discs of Sulguni

Its taste is particular, typical of fresh sheep's cheese, with slightly acidic and never spicy characteristic. Its texture is white, compact, with some streaks due to artisanal spinning. The characteristic focaccia shape, with its slightly convex faces, makes the Vastedda unforgettable. .

Gallery

See also

References

  1. ^ U.S. Patent 7,955,814 citing Kindstedt, Paul S. (1999). "Mozzarella and Pizza cheese". Cheese: Chemistry, Physics & Microbiology (second ed.). Elsevier Science & Technology. 2: Major Cheese groups: 337–341. doi:10.1007/978-1-4615-2800-5_12. ISBN 0834213389. OCLC 634036414.
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  3. ^ a b Tamime, A. Y. (1991). R. K. Robinson and A. Y. Tamime (ed.). Feta and Related Cheeses. Woodhead Publishing. pp. 209–216. ISBN 978-1-85573-278-0.
  4. ^ Koenig, L.; Pugliese, L. (2017). Little Book of Jewish Appetizers. Chronicle Books. p. 59. ISBN 978-1-4521-6308-6. Retrieved August 16, 2017.
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  6. ^ Gibbs, Paul; Morphitou, Ria; Savva, George (2004). "Halloumi: exporting to retain traditional food products". British Food Journal. 106 (7): 569–576. doi:10.1108/00070700410545755.
  7. ^ "Cyprus - Cultural life - Daily life and social customs - halloumi cheese". www.britannica.com. Retrieved 2009-06-16. Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece — but some dishes, such as the island's halloumi cheese…are purely Cypriot
  8. ^ Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. p. 133. ISBN 0-415-02647-4. Haloumi, or halumi, is a mild salty Cypriot cheese made from goat's, ewe's, or cow's milk.
  9. ^ Dew, Philip – Reuvid, Jonathan - Consultant Editors (2005). Doing Business with the Republic of Cyprus. GMB Publishing Ltd. p. 46. ISBN 1-905050-54-2. Cyprus has managed to secure EU recognition of halloumi as a traditional cheese of Cyprus; therefore no other country may export cheese of the same name ((cite book)): |author= has generic name (help)CS1 maint: multiple names: authors list (link)
  10. ^ Lazarou, Stalo. "Χαλλούμι". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Archived from the original on 13 September 2019. Retrieved 30 November 2015.
  11. ^ Charles O'Connor. Traditional Cheesemaking Manual. International Livestock Centre for Africa.
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  16. ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 335. ISBN 978-0-313-37626-9. Retrieved August 16, 2017.
  17. ^ 1,000 Italian Recipes. Houghton Mifflin Harcourt. p. pt70. ISBN 978-0-544-18942-3. Retrieved August 16, 2017.
  18. ^ Amata, F.; Licitra, G.; Mormorio, D. (2000). Ragusano: Heritage and Landscape : the Art of Traditional Cheese-making. Consorzio Ricerca Filiera Lattiero-Casearia. pp. 133–134. Retrieved August 16, 2017.
  19. ^ Harbutt, J. (2009). World Cheese Book. DK Publishing. p. 145. ISBN 978-0-7566-6218-9. Retrieved August 16, 2017.
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  21. ^ Ottogalli, Giorgio (2001). Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo (in Italian). Milan: Hoepli Editore. p. 211. ISBN 978-88-203-2822-1.
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  27. ^ a b c Tuskadze, T. (2017). Supra: A feast of Georgian cooking. Pavilion Books. p. 14. ISBN 978-1-911595-45-8. Retrieved August 16, 2017.