Pasta filata cheese

The best-known example of this type of cheese is Mozzarella. In the Pasta filata process, the curd is left to stand for a certain time and then lifted out of the whey. This curd is then heated with water at approximately 80 °C. The warm curd mass is then worked into a dough by kneading and stretching, shaped into the familiar balls, cooled in a water bath, and finally placed in a whey or brine bath.