Scamorza is a pasta filata-style cow’s milk cheese produced in southern Italy. The cheese has a delicate, lactic style and clear texture, making it an outstanding melting cheese. Scamorza is believed for its signature type, which is created by tying a string or rope throughout the prime of the cheese and hanging it to age.
Fast Info
- Milk Provide: Cow
- Nation of Origin: Italy
- Texture: Semi-soft
- Color: Pale yellow
What Is Scamorza?
Originating inside the southern Italian space of Basilicata, scamorza is a spun paste, or pasta filata cheese, made equally to completely different spun paste cheeses akin to mozzarella, provolone, caciocavallo, and string cheese. Youthful than provolone, its semi-soft texture and style profile resemble that of a company, dry mozzarella cheese. Though generally made with cow’s milk, scamorza may additionally be made with a mixture of sheep and cow’s milk, which results in a richer texture and earthier style profile.
Scamorza is believed for its signature pear or flask type. After stretching, the cheesemaker ties a string throughout the prime of each cheese, one on each end of the string. The string is hung up on a hook or pole, and the cheeses are allowed to age for two weeks or so. This manner gave the cheese its title—scamorza means “beheaded” in Italian—however it certainly may be usual into completely different shapes, akin to animals or birds.
How Scamorza Is Made
Pasteurized full milk is gently heated, then starter cultures are added to start out the fermentation course of and acidify the milk. Subsequent, rennet is added to coagulate the milk proper right into a jellylike, snug however robust curd. After a variety of hours, the curd is broken up into small gadgets and stirred. The whey is drained off, and the curd mats collectively proper into a powerful mass. The curd is then decrease or broken into large gadgets, which can be blended with scorching water to soften them, after which gently lifted and stretched with an enormous picket paddle until clear.
The swish, silky curd is twisted and usual by hand into the signature flask type or pulled into prolonged strands and braided. The flask-shaped cheeses are then tied with a string throughout the slim part of the cheese, one on each end. The scamorza is then soaked in a salt brine sooner than hanging to dry for spherical two weeks. Wheels of scamorza are small, generally weighing between eight ounces and one pound.
Substitutes
Low-moisture mozzarella or provolone may be used reasonably than scamorza in sandwiches or dishes that require a delicate cheese with good melting properties. Youthful caciocavallo, one different Italian pasta filata cheese with the identical pear type, is one different potential substitute, although it’s generally firmer and drier due to its longer rising previous time. Smoked mozzarella or smoked provolone make good substitutes for scamorza affumicata, or smoked scamorza.
Types
Aged scamorza is accessible smoked or unsmoked. Smoked scamorza is named scamorza affumicata. An unaged scamorza, which is only a few days outdated and resembles up to date mozzarella, may be produced.
Makes use of
Like its kinfolk inside the pasta filata family, mozzarella and provolone, scamorza is an outstanding melter. It could be utilized in baked pasta dishes like lasagna or grated and sliced to prime pizza. The cheese may be fried or broiled until melted and bubbly, very similar to Argentinian provoleta, after which poured over pasta or potatoes or served with bruschetta or bread as an appetizer. Scamorza makes an outstanding desk cheese and could also be sliced and used on sandwiches, deli trays, and cheese boards.
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Storage
Retailer scamorza in its distinctive packaging inside the coldest part of your fridge. After opening, it’s best to rewrap any remaining cheese with cheese paper. Should you occur to don’t have cheese paper, chances are you’ll wrap the cheese tightly in parchment paper, then enclose it in an unsealed plastic baggie. This will likely allow the cheese to breathe whereas holding in moisture. Plastic wrap may be utilized in a pinch, however it certainly’s not finest for future storage. Scamorza can last for two to three weeks well-wrapped in your fridge.
If mildew grows on the decrease flooring of the cheese, use a sharp knife to scrupulously trim away the moldy surfaces, taking care to not run your knife by the mould, which could unfold it to completely different parts of the cheese.
Scamorza Recipes
Can You Eat the Rind?
Since scamorza is barely aged for only a few weeks, its rind is relatively skinny and comfy. The rinds on every scamorza and scamorza affumicata are edible.