Scamorza

Scamorza is an Italian cheese made from cow's milk. It is a type of pasta filata or stretched-curd cheese, which also includes most mozzarella and provolone. Scamorza can be compared to a dry, firm mozzarella. It is a traditional Southern Italian cheese, with production concentrated in the regions of Apulia, Abruzzo, Molise, Campania, and Calabria.

Production

Scamorza is made by heating the curds to a point where they can be stretched and formed into a smooth, elastic mass. This mass is then shaped into a round or pear shape, tied off at the top, and hung to dry. The process is similar to that used in the production of mozzarella, but scamorza is aged for a longer period, typically two weeks. This gives it a firmer texture and a more pronounced flavor.

Varieties

There are two main varieties of scamorza: scamorza bianca (white scamorza) and scamorza affumicata (smoked scamorza). The white variety is simply the cheese in its natural state, while the smoked variety is exposed to smoking for a short period, which gives it a distinctive smoky flavor and a slightly browned exterior.

Uses

Scamorza is often used in cooking, as it melts well and has a slightly stronger flavor than mozzarella. It is commonly used in pasta dishes, on pizza, or simply eaten on its own. Smoked scamorza can be used as a substitute for mozzarella in most dishes. It is also often grilled, as it holds its shape when heated and develops a nice charred exterior.

See also

• List of Italian cheeses
• List of smoked foods

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  Scamorza