Scamorza

As an Italian scamorza cheese is called, which is counted as the Mozzarella and Provolone to Brühkäsesorten type Filata. Typical of this cheese from Central and Southern Italy is its pear shape.

Like all Filata varieties, is scalded with 80 ° C hot water, the fresh curd of the scamorza. The hot mass is processed with stirring to form a soft and mouldable paste. Then uniform pieces are separated. The scamorza is thereby formed into a braid or of its typical shape, and then to cool down in a cold water bath and then placed in a brine. The longer the cheese is in the salt bath, the stronger it is salted. Then the scamorza is dried or welded to the brine in foil.

Commercially it is too usually have a double package with twine. It forms a dark yellow rind, the cheese itself is bright and very compact for a cream cheese because it has a short maturity period. He has a fat content of about 40 % to 50 % in the dry matter and is sold in addition to the normal variant as smoked (Italian affumicata ) cheese.

The cheese can be eaten raw, but can also be fried or cooked stuffed, also he is like mozzarella au gratin.

• Italian Cheese