Stretchedcurd

Stretchedcurd is a descriptive term used to refer to a family of cheeses produced by the pasta filata technique, in which fresh curd is heated and repeatedly stretched and kneaded to develop a characteristic elastic, stringy texture. The resulting products range from soft, fresh cheeses to firmer, aged varieties.

The production process begins with milk coagulated by rennet to form curd. The curd is cut and heated to expel whey, then stretched, folded, and kneaded in hot water or brine until smooth and pliable. The stretched curd is shaped, cooled, and salted for flavor and preservation. The technique creates a cohesive cheese that melts readily and can be formed into balls, logs, or other shapes.

Stretchedcurd encompasses mozzarella-type cheeses and related pasta filata varieties such as provolone, scamorza, and caciocavallo. Fresh forms are mild and creamy with high moisture content and excellent melt, while aged variants become firmer and more pungent. These cheeses are commonly used on pizza, in caprese salads, on sandwiches, and in many pasta dishes, and some varieties can be smoked or aged to alter flavor and texture.

Nutritionally, stretchedcurd products are high in moisture and provide casein protein and calcium, with fat and sodium levels varying by specific type. They are perishable and typically require refrigeration; storage life is short for fresh forms, and texture may be affected by freezing. The term reflects a method rather than a single standardized product, and it is used across culinary and industrial contexts to describe cheeses shaped by stretching the curd.