Patrick Oconnell
Scamorza is a pasta filata-style cow's milk cheese produced in southern Italy. It is made in a similar way to mozzarella, but is left in brine for a few hours, which makes it harder and drier than mozzarella. Scamorza is also often smoked, and can be made with a blend of sheep's and cow's milk, resulting in a richer texture and earthier flavour.
| Characteristics | Values |
|---|---|
| Type of Cheese | Pasta filata-style |
| Milk | Cow's milk, or a blend of sheep and cow's milk |
| Flavor | Mild, lactic |
| Texture | Semi-soft, smooth |
| Melting | Excellent melter |
| Shape | Signature flask or pear shape |
| Aging | Aged for around two weeks |
| Weight | 8 oz to 1 lb |
| Storage | Store in the coldest part of the refrigerator |
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What You'll Learn
Scamorza is an aged mozzarella
Scamorza is a type of aged mozzarella, a pasta filata-style cow's milk cheese produced in southern Italy. It is made in a similar way to mozzarella, but the curds are left in brine for a few hours, which makes scamorza harder and drier than mozzarella. This process also makes scamorza last longer.
To make scamorza, you will need 2 gallons of raw whole milk (or 10 litres, according to another source). The milk should be at least 5% butterfat. If using skimmed milk or milk with a lower butterfat content, you can add 1/4 to 1/2 cup of cream to increase the creaminess of the final product.
Warm the milk to 95°F (or 36°C/96°F according to another source) and add cultures. After 30 minutes, add lipase and stir. After another 30-60 minutes, adjust the temperature to 90°F. The pH should then be around 6.4. You can use pH strips to test this, or smell the milk—it should be starting to smell "cheesy".
Add rennet by slowly pouring it into the milk while stirring. After 30 minutes, the curd should be ready to cut. Cut it into 3 pieces, then turn it 90° and cut into 3 pieces again. Let the curds set for 10-20 minutes, then gradually increase the temperature to over 101.5°F. The temperature needs to be high enough for the thermophilic cultures to activate—around 104-107°F.
Once the curds are ready, stretch them in 1 gallon of water heated to 170°F (or 80°C/175°F according to another source). Stretch the curds until they form one solid mass, then separate them into 2-3 pieces and shape them into the characteristic scamorza "'beheaded' shape—like a snowman with a fat body and a small head.
Finally, soak the shaped scamorzas in cold brine for 2 hours, then remove them from the brine, tie a string or ribbon around the neck, and hang them up to age for around 2 weeks.
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It is made from cow's milk
Scamorza is a pasta filata-style cheese made from cow's milk. It is produced in southern Italy, specifically the region of Basilicata, and is known for its signature pear or flask shape. The cheese-making process for scamorza is similar to that of other pasta filata cheeses such as mozzarella, provolone, caciocavallo, and string cheese.
The process of making scamorza typically begins with heating and combining milk and culture in a large pot. The milk is usually whole milk, and it is heated to a specific temperature, often around 95°F to 98°F. After adding the culture, it is important to stir the mixture gently for a short period. The pot is then covered with a thick towel and set aside for a period of time, typically around 30 minutes.
During the cheese-making process, the milk is allowed to develop a cheesy" smell, and ingredients like rennet are added slowly while stirring. The curds are then cut into pieces and the temperature is adjusted to around 101.5°F to 107°F. This temperature range is crucial for activating the thermophilic cultures in the mixture. The curds are stretched and kneaded, transforming them into a gooey, stretchy mass.
Scamorza is shaped by hand into its distinctive flask form or pulled into long strands that can be braided. The shaping process gives scamorza its unique appearance, with a string or rope tied around the narrow part of the cheese to create the pear or flask shape. The cheese is then soaked in a salt brine and hung to dry for approximately two weeks. This aging process allows the scamorza to develop its semi-soft texture and flavour, resembling a firm, dry mozzarella.
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It can also be made with a blend of sheep and cow's milk
Scamorza is a pasta filata-style cheese produced in southern Italy. It is made in a similar way to other pasta filata cheeses such as mozzarella, provolone, caciocavallo, and string cheese. Typically, scamorza is made with cow's milk, but it can also be made with a blend of sheep's and cow's milk. This blend results in a richer texture and an earthier flavor profile.
The process of making scamorza is similar to that of making mozzarella. The key differences are that scamorza is left in brine for a few hours, which makes it harder and drier than mozzarella, and it is also often smoked. This process also makes scamorza last longer.
When making scamorza with a blend of sheep's and cow's milk, the milk is heated and cultures are added. After some time, rennet is added to the mixture. The curds are then separated from the whey, and the whey is strained and stored for the next batch of cheese. The curds are then worked by stretching and kneading, and the scamorza is shaped. The shaped scamorza is then placed in cold brine for a couple of hours before being removed and hung to dry for around two weeks.
The scamorza cheese gets its name from its signature pear or flask shape. To achieve this shape, a string is tied around the narrow part of the cheese, and the cheese is hung up on a hook or pole to age. The cheese can also be formed into other shapes, such as animals or birds.
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The cheese is soaked in brine
Scamorza is a pasta filata-style cow's milk cheese produced in southern Italy. It is a semi-soft cheese made from fresh whole milk and is lightly salted. The process of making scamorza begins the same way as mozzarella. The cheese is shaped and then soaked in brine (salt dissolved in water) for 2 hours. This process gives the scamorza a harder and drier texture than mozzarella, and it also increases its longevity.
The brine solution is made by adding 1 part saturated brine to 2 parts water. The cheese is soaked in this solution for a few hours. After being removed from the brine, the cheese is hung to dry for around two weeks. This aging process allows the cheese to develop a more pronounced flavour and drier texture.
The length of time the cheese is soaked in brine can be adjusted to control the moisture content of the scamorza. A longer soak will result in a drier cheese, while a shorter soak will produce a softer, more moist cheese. The brine solution can also be adjusted to change the salinity of the final product.
The scamorza cheese is then hung to dry and age. The signature pear or flask shape is created by tying a string or rope around the narrow part of the cheese, with one string on each end. The strings are then hung on a hook or pole, and the cheese is left to age for around two weeks. This aging process allows the cheese to develop its characteristic flavour and texture.
The soaking in brine is a crucial step in the production of scamorza cheese. It not only affects the texture and moisture content but also enhances the flavour and longevity of the final product.
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It is hung to dry for two weeks
Scamorza is a pasta filata-style cow's milk cheese produced in southern Italy. It is made in a similar way to mozzarella, but the curds are soaked in brine, which makes scamorza harder and drier than mozzarella. This also means it lasts longer.
Once the curds have been soaked in brine, they are shaped into the scamorza's signature flask or pear shape. A string is then tied around the neck of the cheese, and it is hung up to dry and age for around two weeks. This process gives scamorza its characteristic semi-soft texture and mild, lactic flavour.
The scamorza is hung in a cool, well-ventilated place. The temperature and humidity of the room will affect how long the scamorza needs to be hung for – higher temperatures and humidity will mean a shorter hanging time. The ideal temperature for hanging scamorza is around 10-12°C, with a humidity level of 80-85%.
During the hanging process, the scamorza will lose some of its moisture through evaporation. This helps to concentrate the flavours and gives the cheese its characteristic texture. The specific humidity and temperature conditions also encourage the growth of certain moulds, which contribute to the flavour of the cheese.
After the two weeks are up, the scamorza is ready to be eaten. It can be sliced and used on sandwiches, deli trays, and cheese boards, or grated and melted on top of salads, soups, or pasta. It is an excellent melting cheese, and can also be fried or broiled and served as an appetizer.
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Frequently asked questions
Scamorza is a pasta filata-style cow's milk cheese produced in southern Italy.
The process of making scamorza begins similarly to making mozzarella. The milk is heated and cultures and rennet are added. The curds are then separated from the whey and the curds are worked and stretched. The scamorza is then shaped and soaked in brine before being hung to dry for around two weeks.
Scamorza is an aged mozzarella. Scamorza is left in brine for a few hours, which makes it harder and dryer than mozzarella. This also means that scamorza lasts longer than mozzarella.
Scamorza is a versatile cheese that can be melted, grated, sliced, fried or broiled. It is often used in baked pasta dishes like lasagna or as a topping for pizza. It can also be served as a table cheese on sandwiches, deli trays, cheese boards or salads.
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