The scamorza cheese: a delicious guarantee

Scamorza has very particular origins, in that it is not known exactly how it originated, but it has made its way into the culinary world because of its unmistakable flavor, becoming a product that can be used individually or in more complex dishes.

Distinguishable by its characteristics

Scamorza is a semi-cooked cheese containing cow’s milk, rennet and salt.

Externally, it has a very elastic rind that makes it unmistakable, it is spheroidal and possesses a slight constriction in the center, and the paste is also uniformly white and straw-yellow in color.

The flavor of scamorza is usually very sweet, with an aromatic aftertaste, is defined by the intensity of the milk and the seasoning, in fact this type is called “fresh,” as opposed to smoked, which possesses a brown color, a more compact paste and a more intense and acrid flavor due to the natural smoking process.

Legend of scamorza

The term “scamorza” comes from two different histories. The first states that it derives from the term “capa mozza,” as the head of the cheese is severed by a slight constriction. The second from the verb “scamozzare,” meaning “to remove a part” as it is reminiscent of the gesture performed by breaking off the top.

The true origins of scamorza are extremely uncertain, which is precisely why it is referred to as a “legend.” Scamorza is one of the oldest cheeses. Moreover, thanks to the testimonies, it is supposed to have been created almost by mistake in the wrong procedure of provolone or caciocavallo cheese production.

How scamorza is made

Scamorza is a cheese that is produced year-round, using milk from pasture-raised cows. It is obtained by coagulating raw or pasteurized milk by combining it with natural whey with the addition of liquid calf rennet. Next, the scamorze are tied in pairs, like cockatiels, with a thread running through the choke. Finally, aging lasts about three days, regardless of whether it is smoked or not, in fact this cheese is appreciated in all its facets.

So many ways to enjoy it

Scamorza is enjoyed in a variety of ways, either singly or paired with other products.

Accompanied by cured meats and mustards with slices of fresh bread, in the preparation of risottos and lasagnes, in savory pies and salads, grilled or fondued with black truffles, in all its forms, scamorza always remains a cheese with a definite flavor that enriches not only tables, but also gives ever new ideas for innovating Italian cuisine.