Pasta Filata Cheeses: Traditional Varieties

This chapter describes traditional pasta filata varieties of cheese. In addition to the Italian tradition, other varieties of pasta filata cheese have originated in European, middle eastern and Balkan countries as well as in South America. These soft-to-hard cheeses have specific biotechnological features and microbiota depending on the geographic region of origin, environmental features, autochthonous genetic variations, and anthropic factors. Where described in the scientific literature, we report specific bacterial and fungal taxa and their contribution to the final texture and taste of the cheeses. Some of these varieties have protected designation of origin (PDO) status that ensures that production steps are carried out in the region of origin and following a defined technology. This strategy assures the protection of the associated quality and prevents possible imitations or misuse of the product name. Further pasta filata cheeses without PDO status – or not having a PDO yet – are traditionally produced following similar protocols and are discussed since they may acquire the designation in the future.