List of stretch-curd cheeses

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Bocconcini is a small mozzarella cheese the size of an egg. Bocconcini gobeirne.jpg
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]

Contents

Stretch-curd cheeses

Oaxaca cheese Quesillo de Oaxaca.png
Oaxaca cheese
Ragusano cheese Ragusano Cheese.jpg
Ragusano cheese
Straddled forms of caciocavallo hang to age. Caciocavallo.JPG
Straddled forms of caciocavallo hang to age.
Smoked Parenica Parenica.jpg
Smoked Parenica
Discs of Sulguni Discs-of-sulguni-cheese.jpg
Discs of Sulguni

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. 1 2 "Ackawi". Cheese.com. Retrieved August 15, 2017.
  3. 1 2 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. 1 2 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. Archived from the original on July 31, 2012.
  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. 1 2 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). Archived from the original on 23 January 2019. 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. 1 2 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. 1 2 3 Tuskadze, T. (2017). Supra: A feast of Georgian cooking. Pavilion Books. p. 14. ISBN   978-1-911595-45-8 . Retrieved August 16, 2017.