Stretched Curd Cheese
What is stretched curd cheese?
Ever wondered what makes mozzarella so delightfully stretchy? Or why burrata has that creamy centre? It all comes down to stretched curd cheese: a technique that transforms curds into soft, pliable and utterly delicious textures.
Often called ‘spun curd’ or ‘string cheese,’ its traditional Italian name is pasta filata. The process starts by heating curds in water at 70°C-80°C until they become elastic. Then, they’re kneaded, pulled into threads and shaped into different forms.
Each type of stretched curd cheese varies based on moisture content, size, shape and ageing conditions. Some belong to the fresh cheese family, while others fall into the semi-cooked category.
For example, provolone is a stretched curd cheese that matures over time, while caciocavallo is prepared in a similar way but cured for a shorter period. Their distinct shapes set them apart.
From fresh varieties to aged specialties, stretched curd cheeses take many forms, let’s explore them.
Types of stretched curd cheese
Stretch it, shape it, melt it: stretched curd cheese is as fun to eat as it is to make.
Bocconcini
Small but mighty, Bocconcini are bite-sized bundles of fresh Mozzarella goodness. Traditionally made with buffalo milk, they’re now mostly crafted from cow’s milk, giving them a mild, milky sweetness, like fresh sweet cream.
Shaped into little egg or cherry-sized balls, Bocconcini have a smooth, shiny surface and a soft, elastic bite. They’re stored in water or a light brine to keep them fresh but their shelf life is short. So, the best way to enjoy them? As soon as possible!
Burrata
Burrata is fresh cheese at its finest. Relatively new to Australia, it features a delicate Mozzarella shell filled with shredded curds and fresh cream, all tied up in its signature money-bag shape. Slice it open and the centre oozes with silky, milky goodness. Perfect over tomatoes or even on pizza. Keep it chilled in its original liquid and enjoy within 1–2 days for peak deliciousness.
Haloumi
This golden, crispy cheese isn’t here to mess around. Halloumi is made by kneading curd to release whey, rolling it out like pastry and cutting it into blocks before storing it in brine. This white cheese has a firm, slightly rubbery texture with a perfectly salty bite.
Best enjoyed fried or grilled until golden and crispy, Halloumi pairs perfectly with everything from eggs and toast to fresh salads (all while holding its shape beautifully under heat!).
It should be stored fully immersed in brine and used within two weeks of purchasing.
Mozzarella
The original stretched curd cheese, Mozzarella is famous for its ooey-gooey melt and soft, elastic bite. Traditionally, it’s shaped into a smooth, white ball and stored in water but in Australia, it’s often sold as a firmer, longer-lasting cheese with a pale-yellow hue.
Its flavour? Mild, slightly sweet and buttery, though the loaf variety is drier with a richer, more buttery taste. Whether fresh or firm, Mozzarella is best kept refrigerated and if it's the soft kind, stored in water to maintain its texture.