Pasta filata (Italian: "spun paste") is a technique in the manufacture of a family of
Italian cheeses also known in English as
stretched-curd,
pulled-curd, and
plastic-curd cheeses. Stretched curd cheeses manufactured from the pasta filata technique are distinguished by "a unique plasticising and kneading treatment of the fresh curd in hot water, which imparts the finished cheese its characteristic fibrous structure and melting and stretching properties.'