Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
National traditional product. PAT(It)
307 - 335 kcal per 100 gr.
23.5 - 25 gr. per 100 gr.
23 - 26 gr. per 100 gr.
1.5 gr. per 100 gr.
1.25 gr. per 100 gr.
16.5 gr. per 100 gr.
45 gr. per 100 gr.
512 mg. ( + 482% )*
299 mg. ( – 40% )*
0.3 mg. ( – 70% )*
352 mcg. ( + 22% )*
0.48 mg. ( – 4% )*
*(the difference from the average value)
20,4 - Individual visits per month (average)
990 - All individual visits
24 09 2017 - Date of publication of this article