|Originally manufactured in||Italy|
|Cheese flavor profile||Piquant, fresh|
|Milk type||Cow's / Buffalo's milk cheese|
|Cheese type||Semi-hard cheese|
|JENEIL Products||Flavor concentrate on request|
Scamorza is a semi-hard semi-hard cheese from the regions of Campania, Abruzzo, Molise and Puglia in Italy. It is made from cow's milk or buffalo milk using the filata method. Scamorza is thus related to other scalded cheeses such as mozzarella or provolone. Probably the name Scamorza goes back to the term "capa mozza" (severed head), which describes the typical shape of the cheese. Besides the typical pear shape, there are also other shapes such as braids.
The special production technique of pasta filata comes from southern Italy. There, the transport of the milk in the hot temperatures of southern Italy caused the milk to sour strongly. This resulted in a very unstable curd during cheese making. This tended to acquire a flexible consistency during prolonged storage on tables and to form "fili" (threads) when the curd was pulled apart. This fact gave rise to the technique of "filatura". This involves leaving the curd to ripen on tables for some time and then pulling and shaping it in hot liquid until the desired consistency and shape.
The dough of the scamorza is yellowish and very compact. It is related to mozzarella and provolone and belongs to the family of so-called pasta filata varieties, which are made in a similar way: The fresh curd is scalded with water at 80 degrees. The hot mass is stirred to form a soft, malleable dough. Then, uniform pieces are separated and cooled in brine. Unlike mozzarella, which is ready to eat when packed in brine, scamorza is hung in pairs and left to ripen for about four days. During this time, the cheese forms a light rind. Scamorza gets its fine, piquant cheese flavor from the gentle cold-smoking process using beech wood. This original Italian cheese is also available as small 30 gram balls, called "Scamorzine affumicate".
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