Patrick Oconnell
Scamorza is a traditional Italian cheese made from cow's milk. It is a stretched-curd cheese, similar to mozzarella, with a smooth and elastic texture. The name 'scamorza' originates from the Italian verb 'scamozzare', which means 'removing a part'. The cheese is known for its signature pear or teardrop shape, which is created by tying a string or rope around the top of the cheese and hanging it to age. Scamorza has a mild, lactic flavour and is particularly known in Southern Italian regions.
| Characteristics | Values |
|---|---|
| Type of cheese | Pasta filata-style, spun cow's milk cheese |
| Region | Southern Italy |
| Texture | Smooth and elastic, similar to mozzarella |
| Flavour | Mild, lactic, a bit sweet, with a slight taste of fresh milk |
| Colour | White, but smoked versions have a brownish tint |
| Shape | Pear or teardrop |
Explore related products
What You'll Learn
- Scamorza is a stretched-curd, spun cow's milk cheese
- It is produced in the Italian regions of Apulia, Calabria, Campania and Basilicata
- Scamorza is a pasta filata-style cheese, similar to mozzarella, provolone, caciocavallo and string cheese
- The cheese is pear or teardrop-shaped, and comes in different sizes
- It has a mild, lactic flavour and a smooth, elastic texture
Scamorza is a stretched-curd, spun cow's milk cheese
Scamorza is made through a stretching and moulding process, giving it a smooth and elastic texture similar to mozzarella. When fresh, scamorza has a firm and springy texture, but as it ages, it becomes softer and more elastic. The cheese is shaped like a pear or a teardrop and comes in different sizes. Its colour is usually white, but smoked versions, known as Scamorza Affumicata, have a brownish tint.
There are two main types of scamorza: scamorza bianca or plain scamorza, and scamorza affumicata or smoked scamorza. Scamorza has a mild, lactic flavour with a slight taste of fresh milk. Its semi-soft texture and flavour profile resemble that of a firm, dry mozzarella cheese.
German Farmer Cheese: What's the Deal?
You may want to see also
It is produced in the Italian regions of Apulia, Calabria, Campania and Basilicata
Scamorza is a stretched-curd cheese, made with cow's milk. It is produced in the Italian regions of Apulia, Calabria, Campania and Basilicata.
The name scamorza originates from the Italian verb 'scamozzare', which means 'removing a part'. This refers to the process of ripening the cheese, which involves hanging the cheeses together in strings. The top of the ball is then 'beheaded', giving the cheese its signature pear or teardrop shape.
Scamorza is particularly known in Southern Italy and is one of the country's most traditional cheeses. It features a thin external white layer, while its heart is compact and elastic, of a light colour. It has a mild, lactic flavour and a smooth texture, making it an excellent melting cheese.
The cheese is made from pasteurised cow's milk or from a mixture of cow's milk and other milk. It undergoes a stretching and moulding process, giving it a smooth and elastic texture similar to mozzarella. When fresh, scamorza has a firm and springy texture. As it ages, it becomes softer and more elastic.
Cheese Varieties in Wisconsin: A Tasty Exploration
You may want to see also
Scamorza is a pasta filata-style cheese, similar to mozzarella, provolone, caciocavallo and string cheese
Scamorza is a pasta filata-style cheese, made with cow's milk. It is produced in the southern Italian regions of Apulia, Calabria, Campania and Basilicata. The name comes from the Italian verb 'scamozzare', which means 'removing a part'. This refers to the process of ripening the cheese, which involves hanging the cheese in strings, giving it its signature pear or teardrop shape.
Scamorza is similar to other pasta filata cheeses, such as mozzarella, provolone, caciocavallo and string cheese. It has a smooth and elastic texture, with a mild, lactic flavour. When fresh, it has a firm and springy texture, but as it ages, it becomes softer and more elastic.
There are two main types of scamorza: scamorza bianca (plain scamorza) and scamorza affumicata (smoked scamorza). The smoked variety has a brownish tint, while the plain scamorza is white.
Whopper's Cheese: What's the Secret Ingredient?
You may want to see also
Explore related products
The cheese is pear or teardrop-shaped, and comes in different sizes
Scamorza is a pear or teardrop-shaped Italian cheese that comes in different sizes. It is made from cow's milk in the regions of Apulia, Calabria, and Campania. It is a stretched-curd cheese, with a thin external white layer and a compact, elastic heart. Its pear-shaped form is obtained through the manual making of the cheese.
The cheese undergoes a stretching and moulding process, giving it a smooth and elastic texture similar to mozzarella. When fresh, scamorza has a firm and springy texture. As it ages, it becomes softer and more elastic. The colour of the cheese is usually white, but smoked versions, known as Scamorza Affumicata, have a brownish tint.
Scamorza is a pasta filata-style cheese produced in southern Italy. It has a mild, lactic flavour and a smooth texture, making it an excellent melting cheese. Its signature shape is created by tying a string or rope around the top of the cheese and hanging it to age.
The Laughing Cow: Creamy, Cheesy, and Delicious Wedges
You may want to see also
It has a mild, lactic flavour and a smooth, elastic texture
Scamorza is a stretched-curd, spun cow's milk cheese, produced in southern Italy. It has a mild, lactic flavour and a smooth, elastic texture. It is made through a stretching and moulding process, which gives it a texture similar to mozzarella. Scamorza is shaped like a pear or a teardrop, and comes in different sizes. The colour of the cheese is usually white, but smoked versions, known as Scamorza Affumicata, have a brownish tint.
Scamorza is known for its signature shape, which is created by tying a string or rope around the top of the cheese and hanging it to age. The name 'scamorza' originates from the Italian verb 'scamozzare', which means 'removing a part'. This refers to the process of ripening the cheese, which involves hanging the cheeses in strings to ripen for about two weeks.
Scamorza is one of the most traditional Italian cheeses, and is particularly known in Southern Italian regions. It is often described as having an extremely delicate and slightly sweet flavour, with a slight taste of fresh milk. There are two main types of scamorza: scamorza bianca or plain scamorza, and scamorza affumicata or smoked scamorza.
Best Bread for Pimento Cheese Sandwiches: A Guide
You may want to see also
Frequently asked questions
Scamorza is an Italian cheese, made from cow's milk.
Scamorza has a mild, lactic flavour and a smooth texture. It is known for its melting qualities.
The name scamorza originates from the Italian verb 'scamozzare', which means 'removing a part'. It is also said to mean 'beheaded' in Southern Italian dialect.
Scamorza is pear or teardrop-shaped, and white in colour. It has a thin external white layer, and a compact and elastic heart.
