Stretched curd cheeses is a cheese-making term. It refers to milk curds that have been kneaded and pulled before being formed into a cheese.
Generally, cheeses made from curd that has been cooked end up to be stringy, or fibrous, and / or layered inside.
After milk has been coagulated to separate into curds and whey, the whey is drained away, and the curd is cut to help more whey escape from it.
The cheese curd is then let sit in warm water (80 to 90 C / 176 194 F) until it feels elastic. The curd is then kneaded and pulled.
The kneading and stretching can be done by hand or by machine.
If a recipe calls for string cheese and you don’t have it, try a cheese such as mozzarella.
Aka threaded curd cheeses, spun curd cheeses, string cheese.
Other cheese technical terms
- Cooked-Curd Cheeses
- Double-Cream Cheese
- Fat Content of Cheeses
- Longhorn Cheese
- Pate (of a Cheese)
- Pressed-Curd Cheeses
- Raw Curd Cheeses
- Semi-Cooked Curd Cheeses
- Skim-Milk Cheeses
- Smear-Ripened Cheeses
- Sweet Curd Cheeses
- Triple-Cream Cheese
- Washed-Curd Cheeses