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| Scamorza | |
|---|---|
 | |
| Country of origin | Italy |
| Region | |
| Source of milk | Cow |
| Pasteurized | Yes |
| Texture | Elastic, stringy |
| Certification | Prodotto agroalimentare tradizionale (PAT): 1996 |
 Related media on Commons | |
Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese. It can also be made from other milk, but that is less common. It is a pasta filata (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the colour is almond with a lighter interior.
Scamorza can be substituted for mozzarella in most dishes.
Etymology
The term may come from the Italian phrases capa mozza or testa mozzata, both meaning 'severed head'. This would also explain the use of scamorza in regional Italian to mean 'fool' or 'idiot'.
Production areas
In Italy, scamorza is more commonly made in the south. Strictly speaking, scamorza is a product of Apulia and Calabria regions. However, it is available across the country, both in the unsmoked and smoked forms. Mario Batali cites grilled scamorza as a traditional dish in Neapolitan cooking. In Bari scamorza is made from sheep's milk.
See also
References
- Fletcher, Janet (24 August 2006). "Italy's scamorza is smoky stand-in for mozzarella". The SF Gate. Hearst Communications Inc. Retrieved 31 May 2017.
- "SCAMORZA di vacca e di bufala". sito.regione.campania.it (in Italian). Archived from the original on 16 July 2015. Retrieved 15 June 2015.
- "Scamorza: formaggio vaccino a pasta filata, tipico della Campania". formaggio.it (in Italian). Retrieved 15 June 2015.
- (Slow Food Editore. 2005. Italian cheese, p. 372.)
- (Batali, M. 2008. Italian grill, p.33.)