Pronounced: “Cal-YAH-tah” Cagliata is simply a fresh curd cheese that was designed by Rynn and David for home cooks to make their own pasta filata (stretched curd) cheeses such as Mozzarella and Burrata. These cheeses are made soaking the Cagliata in hot water, followed by a melding and stretching process.
The curds that make up Cagliata are formed using rennet and enzymes and are cut by hand. No salt is added during production. This leaves a very straightforward curd that the consumer can use in a variety of ways and can also experiment with. It may be the only cultured curd on the market.