Pasta filata, literally spun paste cheese, is the Italian family of stretched-curd cheeses made by heating the curd in hot whey or water, then kneading and stretching it to the required consistency. This working aligns the casein proteins into characteristic fibrous strands that give mozzarella its stringiness and provolone its firm elasticity. Members range from fresh mozzarella to aged provolone and caciocavallo. The hot stretching step, typically above 70 degrees C, also reduces the microbial load, contributing to the safety of these cheeses. Makers control stretching temperature, pH at stretching, and brining to define texture, melt, and flavour across this versatile cheese family.