Pasta filata cheese, taken from the Italian phrase “spun paste” or “stretched curd,” is sourced from the milk of cows, water buffalo, goats or sheep. These cheeses can be hard or soft, however, all pasta filata cheeses are immersed in hot water or salt brine before being stretched and formed into a variety of shapes.
20. PROVOLONE- Spun from stretched curd, Provolone can be found in a variety of shapes and sizes. Whether you enjoy it melted in a microwave, cold or baked in a range, Provolone has a smooth, mild taste that is full of character.
21. MOZZARELLA- Available in various forms and sizes, mozzarella has a slightly sweet taste and a soft and stretchy texture. It’s popular to use in pizza, salads, pasta and more.
22. OAXACA CHEESE- Originating in Mexico, Oaxaca cheese has a similar consistency to mozzarella. However, it has a mild earthy flavor like Monterey Jack, but with a more buttery flavor and more melt.
23. HALLOUMI- Halloumi is a white, layered cheese that has a slightly spongy texture. It offers a tangy and salty flavor and is ideal for grilling or frying because it holds its shape even during heating.
24. SCAMORZA- With its mild, lactic flavor and smooth texture, Scamorza is an ideal melting cheese. After stretching the cheese, the cheesemaker ties a string or rope around the top of the cheese and hangs it to age, resulting in its signature pearl or flask shape.
25. SULGUNI- Made from cow and buffalo milk, Sulguni is a brined Georgian cheese. It has a sour, salty flavor and is called a “pickle cheese” locally.