pasta filata

/PAH-stah fee-LAH-tah/

"Pulled' or 'stretched paste." A term used in cheese-making, this means that the curd is dipped in hot whey and then stretched and kneaded into strands until it becomes the desired consistency. Also known as 'string' cheese, this process results in quite rubbery cheeses, like mozzarella, provolone and provola.