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
Smoked Parenica
Discs of Sulguni

Gallery

See also

References

  1. ^ U.S. patent 7,955,814 citing Kindstedt, Paul S. (1999). "Mozzarella and Pizza Cheese". Cheese: Chemistry, Physics and Microbiology. Vol. 2: Major Cheese groups (second ed.). Elsevier Science & Technology. pp. 337–341. doi:10.1007/978-1-4615-2800-5_12. ISBN 0834213389. OCLC 634036414.
  2. ^ a b "Ackawi". Cheese.com. Retrieved August 15, 2017.
  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.
  5. ^ a b Donnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 212. ISBN 978-0-19-933090-4. Retrieved August 17, 2017.
  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.
  12. ^ a b Fox, P.F.; McSweeney, P.L.H.; Cogan, T.M.; Guinee, T.P. (2004). Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups. Elsevier Science. p. 264. ISBN 978-0-08-050094-2. Retrieved August 17, 2017.
  13. ^ United States Department of Agriculture (1949). Agriculture Handbook. U.S. Department of Agriculture. p. 77. Retrieved 8 April 2021.
  14. ^ "Scyplawy i twardsy" (in Polish). Tygodnik Powszechny. March 4, 2008. Retrieved June 19, 2008.
  15. ^ Harbutt, J. (2015). World Cheese Book. DK Publishing. p. 261. ISBN 978-1-4654-4372-4. Retrieved August 16, 2017.
  16. ^ Albala, K. (2011). 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.
  20. ^ Black, Jane (August 15, 2012). "A Mozzarella Treat to Make at Home". The New York Times. Retrieved August 16, 2017.
  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.
  22. ^ "Stracciatella di bufala". prodottitipici.com (in Italian). Retrieved 4 October 2013.
  23. ^ Lomont, J.P.; Stewart, I.C. (2013). The Handy Chemistry Answer Book. The Handy Answer Book Series. Visible Ink Press. p. 279. ISBN 978-1-57859-456-6. Retrieved August 16, 2017.
  24. ^ Petrosian., I. and Underwood., D. (2006). Armenian Food: Fact, Fiction and Folklore. Yerkir Publishing, Bloomington, Indiana, USA.
  25. ^ "Korbáčiky". Paulines cookbook. 2011-07-31. Retrieved 7 August 2013.
  26. ^ a b Hudin, M.; Kholodilina, D. (2017). Georgia: A guide to the cradle of wine. Hudin Varela. p. 76. ISBN 978-1-941598-05-4. Retrieved August 16, 2017.
  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.