Pasta filata

Curd heated and stretched until it ropes. Texture is decided in thirty seconds of pulling.

Curd ripened to the right acidity, then stretched in hot water and torn into balls. The texture is decided in half a minute.

The same stretch, then shaped, brined and hung to dry for months. Layers stay visible in the paste.

Braided while warm and cold-smoked. A format built for a market stall rather than a cellar.