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| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 sapori di casa | 2023-03-19 17:30:06 |  250 Views |
Easiest Italian antipasti with Italian cheese Scamorza
Scamorza is a pasta filata-style cow's milk cheese produced in southern Italy. The cheese has a mild lactic flavor and a smooth texture making it an excellent melting cheese. Scamorza is known for its distinctive shape which is created by tying a string or cord around the top of the cheese and hanging it to mature.
Originally from the southern Italian region of Basilicata scamorza is a spun pasta or pasta filata cheese made similarly to other spun pasta cheeses such as mozzarella provolone caciocavallo and string cheese. Younger than provolone its semi-soft texture and flavor profile are similar to a firm dry mozzarella cheese. Although scamorza is most commonly made with cow's milk it can also be made with a mixture of sheep's and cow's milk resulting in a richer texture and earthier flavor profile.
Scamorza is known for its distinctive pear or cob shape. After stretching the cheesemaker ties a string around the top of each cheese one at each end of the string. The string is hung from a hook or pole and the cheeses are left to mature for about two weeks. This shape gives the cheese its name—scamorza means “decapitated” in Italian—but it can also be shaped into other shapes such as animals or birds.
