Scamorza is a delightful Italian cheese that has captured the hearts of food enthusiasts around the globe. Made from cow’s milk, this semi-soft cheese is known for its distinctive pear shape and smooth, elastic texture, often featuring a natural, slightly wrinkled rind. Its flavor profile ranges from mild to tangy, making it a versatile ingredient in various culinary applications. The cheese is typically aged for a short period, which intensifies its taste and aroma. As noted by cheese experts, “Scamorza is an underappreciated gem in the world of cheese, offering a unique combination of flavor and versatility.” Whether enjoyed melted in traditional dishes or served on a cheese platter, Scamorza’s popularity continues to rise among chefs and home cooks alike, thanks to its delicious taste and ability to enhance any meal.
Preparing Scamorza
Scamorza is a traditional Italian cheese that is known for its distinct shape and flavor. Originating from Southern Italy, particularly in regions like Campania and Apulia, Scamorza is a semi-hard cheese made from cow’s milk. Characterized by its pear-like shape and smooth, pale-yellow rind, this cheese has a slightly tangy taste and a rich, creamy texture. It is often enjoyed on its own, melted, or used as an ingredient in various dishes.
History of Scamorza
Scamorza has roots that date back centuries, with its production methods likely influenced by the needs of local communities in rural Italy. Traditionally, it was made by farmers on their family farms, utilizing milk from their own cows. Over time, it has become a popular cheese throughout Italy and beyond, celebrated for its versatility and ability to enhance various dishes. The name “Scamorza” is believed to derive from the Neapolitan word “scamozza,” which means “to remove”. This refers to the process of tying the cheese’s neck to prevent it from falling apart during aging.
Ingredients
| Ingredient | Quantity |
| Whole cow’s milk | 2 liters |
| Rennet | 1/4 teaspoon |
| Sea salt | 2 teaspoons |
| Lactic starter culture | 1/4 teaspoon |
Steps
- Heat the Milk: Pour the whole cow’s milk into a large pot. Slowly heat the milk to approximately 36°C (97°F) over low heat, stirring occasionally to prevent scorching.
- Add the Lactic Starter: Sprinkle the lactic starter culture over the surface of the milk and let it rehydrate for about 5 minutes. Gently stir it into the milk using a slotted spoon.
- Add the Rennet: Dilute the rennet in 1 tablespoon of cool, non-chlorinated water, and then stir this into the milk. Allow the mixture to sit undisturbed for about 30 minutes, or until it sets and gives a soft gel-like consistency.
- Cut the Curd: Once the curd has set, cut it into 1-2 cm cubes using a sharp knife. Allow it to rest for about 5-10 minutes.
- Cook the Curd: Heat the curds slowly to 42-44°C (108-111°F), stirring gently for about 30 minutes. This process encourages the curds to shrink and expel whey.
- Drain the Curds: Using a slotted spoon, transfer the curds into a cheese mold lined with cheesecloth. Allow them to drain for about 30 minutes.
- Salt the Curds: After draining, sprinkle the curds with sea salt and gently mix it in to ensure even distribution.
- Form the Cheese: Shape the curds into a smooth ball, then tie the cheesecloth and hang the cheese in a cool place for about 5 hours to further drain and set.
- Finish and Age: Carefully remove the cheese from the cheesecloth and store it in a cool environment for about 1-2 weeks, allowing it to develop flavor. For a smoked version, you can lightly smoke the cheese for a few hours.
Enjoy your homemade Scamorza as part of a cheese platter, in pasta dishes, or melted in recipes like pizza or panini!
Frequently Asked Questions
What is Scamorza?
Scamorza is a traditional Italian cheese made from cow’s milk, characterized by its semi-soft texture and slightly tangy flavor.
How is Scamorza produced?
Scamorza is produced through a process of curdling, draining, and spinning the curds, followed by shaping and aging.
What does Scamorza taste like?
Scamorza has a mild, slightly tangy flavor with a creamy and smooth texture, making it versatile for various dishes.
Is Scamorza the same as mozzarella?
While both are Italian cheeses made from cow’s milk, Scamorza is firmer and has a smokier flavor compared to mozzarella.
Can Scamorza be eaten raw?
Yes, Scamorza can be enjoyed raw, often in salads, antipasti platters, or as a snack.
How should Scamorza be stored?
Store Scamorza in the refrigerator, wrapped in parchment paper or a breathable wrap to maintain its freshness.
What dishes can be made with Scamorza?
Scamorza is excellent for melting, making it perfect for pizzas, pasta dishes, and sandwiches.
Is Scamorza available in different flavors?
Yes, Scamorza can be found in both plain and smoked varieties, adding unique flavors to dishes.
What is the nutritional value of Scamorza?
Scamorza is rich in protein and calcium, but it also contains fat, so moderation is recommended.
Where can I buy Scamorza cheese?
Scamorza can be found in Italian delis, specialty cheese shops, and some grocery stores, particularly in the cheese section.
Can Scamorza be frozen?
Freezing Scamorza is not recommended, as it can alter the texture and flavor of the cheese.
What is Scamorza’s history?
Scamorza originated in Southern Italy and has been enjoyed for centuries, becoming popular for its unique taste and versatility.
Is Scamorza gluten-free?
Yes, Scamorza is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
How long does Scamorza last?
When properly stored, Scamorza can last for several weeks in the refrigerator, depending on its age when purchased.
Can Scamorza be used as a pizza topping?
Absolutely, Scamorza melts beautifully, making it an excellent choice for pizza toppings along with other cheeses.
