Scamorza
Sign in to save'''''' () is a southern Italian cheese made from cow's milk, or less commonly from milk of other species. It is a cheese, in which the fresh curd is left in its own whey for several hours to allow the acidity to develop as lactose converts to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, before hanging it to dry, leaving the resulting cheese in a pear-like shape. This process is sometimes referred to as "strangling" the cheese.
Key facts
- Cheese.name
- Scamorza
- Cheese.image
- 250px|Smoked scamorza (
- Cheese.country
- Italy
- Cheese.source
- Cow
- Cheese.pasteurized
- Yes
- Cheese.texture
- Elastic, stringy
- Cheese.certification
- (PAT): 1996
via Wikipedia infobox
Wikidata facts
- Image
- Scamorza sicilian.jpg
Show 2 more facts
- Commons category
- Scamorza
- native label
- Scamorza
Sources (1)
via Wikidata · CC0
~2 min read
Article
2 sectionsContents
- See also
- References
'''''' () is a southern Italian cheese made from cow's milk, or less commonly from milk of other species. It is a cheese, in which the fresh curd is left in its own whey for several hours to allow the acidity to develop as lactose converts to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, before hanging it to dry, leaving the resulting cheese in a pear-like shape. This process is sometimes referred to as "strangling" the cheese.
is usually white, but when smoked the cheese has an almond colour with a lighter interior. can be substituted for mozzarella in most dishes.