Pasta filata cheese

Experts from the Academy of Cheese introduce unctuous artisan cheeses you can try at home

- ROSIE REYNOLDS

Pasta filata cheeses, meaning 'stretched paste', are the fruit of skill, patience and partisanship. Traditional recipes have been passed down through the generations and combine for a group of cheeses that can be used in stringy, baked recipes, or enjoyed cold on a cheeseboard.

They represent a group of cheeses typically made from cow's or water buffalo's milk, originating in the northern Mediterranean areas of Italy, Turkey, and countries of the Balkan peninsula and Eastern Europe, although new varieties are emerging in Central and Southern America.