Natural pasta-filata style cheese with improved texture

1. A method for making pasta-filata style cheese comprising the steps:

ultra-filtrating milk to at least 4% by weight milk protein;

adding a starter culture to the milk;

adding calcium to the milk before ripening;

ripening the milk at a ripening temperature of at least 95° F.;

adding a low proteolytic rennet enzyme to the milk;

coagulating the milk at a temperature of at least 95° F. to produce whey and curd;

separating the whey from the curd; and

stretching the curd at a pH of at least 5.25 and at a stretching temperature of at least 130° F.

2. The method of claim 1 wherein the pasta-filata style cheese is string cheese.

3. The method of claim 1 and further including the step of testing the cheese after 30 days to confirm expressible serum is present.

4. The method of claim 1 wherein at least 0.01% by weight of the milk of calcium is added.

5. The method of claim 1 wherein 0.01 to 0.02% by weight of the milk of calcium is added.

6. The method of claim 1 wherein the ripening temperature is between 95-105° F.

7. The method of claim 1 wherein the stretching temperature is between 130-145° F.

8. The method of claim 1 wherein the milk is ultra-filtrated to a protein/fat ratio of at least 1.4.

9. The method of claim 1 wherein the calcium is added to the milk prior to the ripening.

10. The method of claim 1 wherein in the step of stretching the curd, calcium is added.

11. The method of claim 1 wherein in the step of coagulating the milk, a temperature of between 95-105° F. is maintained.

12. The method of claim 1 wherein the ripening temperature is at least 100° F.

13. The method of claim 1 wherein the coagulation temperature is at least 100° F.