Scamorza
Scamorza derives from scamozzare, meaning “to behead,” referring to the cutting of the stretched curd into small portions: a term therefore similar to “mozzarella” (from mozzare). It is a cheese that lends itself to a brief aging process, sometimes through smoking.
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Characteristics
Region
Milk Origin
Appearance
Compact, elastic straw-yellow paste. White skin, or ochre yellow if smoked.
Taste
sweet, milky, with notes of smoke if smoked
Pairings
White wines, light and dark beer. Red tomato jam. Ciabatta bread.
Technical specifications
| Milk | cow's milk, raw or pasteurized, whole or skimmed milk |
|---|---|
| Processing | artisanal or industrial |
| Cheese paste | spun |
| Salting | brine |
| Seasoning | minimum 7 days |
| Production | annual |
| Fat | 35-45% Mgss |
| Weight | 3-0, 5 kg |
| Diameter | diameter 10-15 cm |
| Producers | cheesemakers from Southern Italy |
| Whole Cheese Code | n/a |
| Cutted Cheese Code | n/a |
