Scamorza: a key product in the kitchen

Scamorza is a pasta filata cheese, originally from the Campania region, although it is produced throughout the south, in some regions of central Italy and beyond.

It is one of the tastiest cheeses and is often used in cooking, precisely because of its strong and decisive taste. Moreover, if it is used in hot dishes it melts easily, giving a decidedly appetising and stringy appearance.

In this article, we provide you with guidance on scamorza and how to use it in cooking.

The processing of this pasta filata cheese maintains the procedure of the other products of the same type, namely. It is usually prepared with pasteurised cow's milk, but in some cases raw milk can be used. However, the milk is heated until it reaches 35°-37°C, after which lactic ferments and rennet are added. Once the curd is formed, it is broken up and left to rest.

The curd is cut into strips and immersed in water at a very high temperature to make it stringy and give it its shape.

The classic shape of scamorza is very characteristic; it resembles a pear enlarged at the bottom, but with a small head attached. At this point, the cheese is placed in brine and salted; it can be sold fresh, matured or smoked.

The product has no clear origin, but it is said to have originated as a result of a mistake. Apparently, scamorza originated from the unsuccessful preparation of a provola cheese. To save the product, the cheesemaker tried to treat it with water at a higher temperature than usual. Thus scamorza was born.

The name comes from the verb 'scamozzare', which means to remove a part. In Molise, this cheese is also called 'Mozzarella passita'.

In reality, however, mozzarella was born with buffalo milk and has its origins in Campania; therefore, when choosing buffalo mozzarella, one usually tries to favour mozzarella di bufala Campana DOP. Today, buffaloes are also bred in lower Lazio, in some provinces of Molise and in several other Italian regions.

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To obtain this product, the cheese is smoked on the stove. During smoking, the head is not present to prevent it from stringing. In fact, the product is hung with a string and if the head spins, the scamorza can fall to the ground.

The colour of smoked scamorza is darker than the traditional white one; thus its flavour is stronger and more intense, less sweet, than the traditional one. The scent is typical of smoked scamorza and it is suitable to flavour especially omelettes, piadinas or to prepare some pizzas or savoury pies. It also goes well with some first courses, such as red radicchio risotto.

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   Smoked Scamorza 250g

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Scamorza is often confused with provola, due to its similarity. In reality, however, there are some differences in the actual processing. Both cheeses are pasta filata, but scamorza is first left to cool for 30 minutes in water before being ripened and/or stewed. Provolone does not have a ripening phase.

Both provola and scamorza can be smoked, but the former totally loses its lactose during the process, thanks to the pressing that allows the whey to escape with the milk sugar.

The colour of provola is always whiter than that of scamorza. In addition, provola forms a fine rind. The shape of the provola resembles a flattened sphere and not a pear.

The calories of the product are around 20/25 g of fat per 100 g of product. The fat percentage can therefore be said to be very similar to many fresh cheeses such as mozzarella, crescenza and stracchino.

Traditional scamorza cheese is used a lot in the kitchen, both for preparing pizzas and sandwiches and for vegetarian main courses.

An example is vegetable pie, potato millefeuille, vegetables au gratin (peppers, tomatoes or stuffed aubergines). It is also an excellent dish to eat with a side salad or to add flavour to mixed salads.

It can also be used for some first courses such as vegetarian baked pasta.

Scamorza can be consumed during pregnancy if it is produced from pasteurised milk. Therefore, there is no risk of encountering the typical risks of raw food. In addition, this cheese is rich in calcium and proteins that are useful for the formation of the baby.

However, it is recommended not to overdo it due to its fat content.

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