https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Scamorza_cheeseScamorza cheese - Revision history2026-04-24T16:59:54ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Scamorza_cheese&diff=107711&oldid=prevChef: Text replace - "</div>
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|description=Scamorza is an Italian cows’ milk cheese. It can also be made of other milks, but that is less common<br />
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[[Image:Scamorza cheese.jpg|300px|thumb|right|Scamorza cheese]]<br />
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Scamorza is an Italian cows’ [[milk]] [[cheese]]. It can also be made of other [[milk|milks]], but that is less common. It is a close relative of [[mozzarella]].<br />
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Scamorza is a stretched [[curd cheese]] in which the fresh [[curd]] matures in its own [[whey]] for several hours to allow acidity to develop by the process of [[lactose]] being converted to [[lactic acid]]. <br />
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Artisanal [[cheese]] makers would generally form the [[cheese]] into a round shape and then tie a string around the mass one third of the distance from the top and hang to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. It is usually white in colour unless smoked. When smoked, the colour is almond with a lighter interior.<br />
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The [[cheese]] is reputed to melt better in baking than [[mozzarella]]. It can be substituted for [[mozzarella]] in most dishes. If using the smoked variety, '''Scamorza affumicata''', it adds a nice background flavour.<br />
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{{CheeseContact}}<br />
[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Basilicata cheeses]]<br />
[[Category:Campania cheeses]]<br />
[[Category:Lombardia cheeses]]<br />
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[[Category:Cows' milk cheeses]]<br />
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