Cheeses with spun paste

The cheese with spun paste is obtained by kneading and stretching of the Caillé until desired consistency.

The Lait is curdled, then cut out of small pieces, to be mixed with Small-milk. The paste obtained is heated and worked mechanically until obtaining a ribbon which is stretched (slipped by) and is cut before being in a hurry in moulds of various forms.

The France does not manufacture cheeses with spun paste, and the Italy is the principal producer.

Bocconcini, Canada
Caciotta
Caciocavallo
Fior di slat, Canada
Girellone, Girellone farcito
Mozzarella, Italy
Mozzarella with the milk of bufflonne, Italy
Perette bianche (white), perette affumicate (smoked), perette filoncini (in braid), Sardinia
Provolone, Italy, Canada
Ragusano
Scamorza, Italy
Tenerella
Trecce, Canada

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