Scamorza is a pasta filata-style cow’s milk cheese produced in southern Italy. The cheese has a light-weight, lactic style and simple texture, making it an exquisite melting cheese. Scamorza is assumed 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 Data
- 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 totally different spun paste cheeses resembling 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 typically made with cow’s milk, scamorza may also be made with a mixture of sheep and cow’s milk, which leads to a richer texture and earthier style profile.
Scamorza is assumed 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 kind gave the cheese its establish—scamorza means “beheaded” in Italian—nonetheless it’s going to even be formed into totally different shapes, resembling animals or birds.
How Scamorza Is Made
Pasteurized total milk is gently heated, then starter cultures are added to begin the fermentation course of and acidify the milk. Subsequent, rennet is added to coagulate the milk proper right into a jellylike, mushy however secure curd. After numerous hours, the curd is broken up into small gadgets and stirred. The whey is drained off, and the curd mats collectively proper right into a secure mass. The curd is then decrease or broken into large gadgets, which might be blended with scorching water to soften them, after which gently lifted and stretched with an enormous picket paddle until simple.
The swish, silky curd is twisted and formed 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, typically weighing between eight ounces and one pound.
Substitutes
Low-moisture mozzarella or provolone is also used slightly than scamorza in sandwiches or dishes that require a light-weight cheese with good melting properties. Youthful caciocavallo, one different Italian pasta filata cheese with an identical pear type, is one different potential substitute, although it’s typically firmer and drier because of its longer rising older time. Smoked mozzarella or smoked provolone make good substitutes for scamorza affumicata, or smoked scamorza.
Varieties
Aged scamorza is obtainable smoked or unsmoked. Smoked scamorza is named scamorza affumicata. An unaged scamorza, which is just some days outdated and resembles modern mozzarella, may also be produced.
Makes use of
Like its kin inside the pasta filata family, mozzarella and provolone, scamorza is a superb melter. It might be utilized in baked pasta dishes like lasagna or grated and sliced to prime pizza. The cheese will even 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 exquisite desk cheese and might be sliced and used on sandwiches, deli trays, and cheese boards.
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Storage
Retailer scamorza in its genuine packaging inside the coldest part of your fridge. After opening, it’s final to rewrap any remaining cheese with cheese paper. For many who don’t have cheese paper, it’s possible you’ll wrap the cheese tightly in parchment paper, then enclose it in an unsealed plastic baggie. This will allow the cheese to breathe whereas holding in moisture. Plastic wrap will even be utilized in a pinch, nonetheless it isn’t final for long term storage. Scamorza can closing for two to a couple weeks well-wrapped in your fridge.
If mildew grows on the decrease ground 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 can unfold it to totally different parts of the cheese.
Scamorza Recipes
Can You Eat the Rind?
Since scamorza is barely aged for just some weeks, its rind is relatively skinny and mushy. The rinds on every scamorza and scamorza affumicata are edible.