Fresh stretched curd

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

MilkBuffalo

TextureElastic

RegionWarm coastal wetlands

Aging1–3 days

What to look for

A thin skin that tears to layers, and milky liquid when cut. Squeaky and tight means it was stretched too cold.

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.