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The Caseificio Di Nucci produces stretched curd cheese according to an ancient technique<\/b>, typical of the South of Italy. The stretched curd cheese produced by the Caseificio Di Nucci is completely, carefully and patiently handcrafted<\/b>, following the instructions that Franco Di Nucci received by his father Antonio, who in turn received them from his father Giovanni.<\/p>\n
Stretching the curd is magic: a liquid becomes not only solid, but also workable<\/b>.<\/p>\n
Every day, in the Caseificio Di Nucci rennet and whey starter are added to around 50.000 liters of fresh milk. When the curd is formed, boiling water is added to it and causes a milk protein called casein<\/b> to become stretchy and doughy<\/b>. The cheese paste thus obtained is like a doughy strand. In Italian, we use the word Filatura<\/i> to describe the technique used to make stretched curd cheese. Filatura<\/i> comes from filo<\/i>, literally \u201cthread\u201d or \u201cstrand\u201d, and describe perfectly this extraordinary process: the solid and compact curd becomes a doughy and stretchy filo – strand of cheese paste.<\/p>\n
The strand is manually cut to make Bocconcini<\/a> <\/b>and Scamorze, stretched to obtain Stracciata<\/a><\/b>, and winded up to make Caciocavallo<\/a><\/b>. The strand of paste can also be worked to cover a ball of butter and create the Manteca<\/a><\/b>, or a Soppressata to make a Caciosalame<\/a><\/b>. The cheese paste can be also divided in small strands then woven together to make the Treccia<\/a><\/b> or stretched to become the oblong Birillo<\/a><\/b>.<\/p>\nIn Italian, Mozzarella and Scamorza come from the verbs Mozzare<\/i> and Scamozzare<\/i>. Mozzare<\/i> means literally \u201ccut by hand\u201d, while Scamozzare<\/i> means \u201ccut something\u2019s top\u201d. The Stracciata, the typical mozzarella of Alto Molise, is not cut but stretched, as indicated by the meaning of its name, literally \u201cstretchy\u201d.<\/p>\n
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The Caseificio Di Nucci produces stretched curd cheese according to an ancient technique, typical of the South of Italy.<\/h4>\n
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Heading Making stretching curd cheese is a miracle: milk becomes solid, and ready to be stretched. left no-repeat;center top;; auto Desc The Caseificio Di Nucci produces [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\nStretching curd cheeses of Caseificio Di Nucci. Come to discover them!<\/title>\n<meta name=\"description\" content=\"Stretching curd cheeses is when milk becomes solid and ready to be stretched. 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In Italian, Mozzarella and Scamorza come from the verbs Mozzare<\/i> and Scamozzare<\/i>. Mozzare<\/i> means literally \u201ccut by hand\u201d, while Scamozzare<\/i> means \u201ccut something\u2019s top\u201d. The Stracciata, the typical mozzarella of Alto Molise, is not cut but stretched, as indicated by the meaning of its name, literally \u201cstretchy\u201d.<\/p>\n
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The Caseificio Di Nucci produces stretched curd cheese according to an ancient technique, typical of the South of Italy.<\/h4>\n
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