Egyptian adopted provolone, mozzarella, medaffarah, halloumi and kashkaval are the most popular
cheese varieties belonging to plastic curd or “Pasta filata" cheese varieties which originated in Italy, Eastern
European and Balkan Peninsula and Middle Eastern countries. In Egypt, the previous cheese varieties
are adopted and produced.
This review considers the manufacture process, milk used, different additives to milk on chemical
composition, microbiological, rheological, and organoleptic properties of provolone, mozzarella, medaffarah
and halloumi cheese varieties.