Scamorza – a small bag of cheese

Production of scamorza

The scamorza joins Provolone and Mozzarella in the group of filata cheeses. This is the name usually given to southern Italian cheeses that are made using the filata method, in which scalding water is poured over the fresh curd. The thick paste is then stirred and made into a malleable dough. This is divided into roughly equal parts and shaped. Scamorza is characterized by its pear or sack shape, in which two pieces usually hang from a string.

Scamorza Affumicata

Properties of the Scamorza

Puglia in particular is known for its scamorza production, especially the province of Bari. In addition to its typical shape, Scamorza also has other characteristics that distinguish it from other Italian cheeses. These include its dark yellow to light brown rind with a very light-colored cheese paste. Unlike mozzarella, it is very compact in consistency. The fat content is between 40 and 50% in dry matter. In addition to the pure version, Scamorza is also available smoked, in which case it is called Scamorza affumicata. Very, very tasty if you like smoked cheese.

Use of scamorza

In principle, scamorza can be used anywhere you would use mozzarella. It melts a little better than mozzarella and is therefore ideal for gratinating. The smoked version is a particular highlight on a mixed cheese platter. As the paste is more compact than that of mozzarella, scamorza is also very suitable as a table cheese.