Scamorza

ScamorzaMain

Community hub

Scamorza

8 pages, 0 posts

0 subscribers

Recent from talks

Be the first to start a discussion here.

Recent from talks

Be the first to start a discussion here.

Contribute something

About hubMembersContent overviewUpdatesRules

Main reference articles

Scamorza

View on Wikipedia

from Wikipedia

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Scamorza" – news · newspapers · books · scholar · JSTOR (May 2007) (Learn how and when to remove this message)

Scamorza

Country of origin	Italy
Region	Abruzzo Apulia Basilicata Calabria Campania Molise
Source of milk	Cow
Pasteurized	Yes
Texture	Elastic, stringy
Certification	Prodotti agroalimentari tradizionali (PAT): 1996
Related media on Commons

Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese, or less commonly other types of milk. It is a pasta filata (‘stretched curd’) 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.

Scamorza is usually white, but when smoked the cheese has an almond colour with a lighter interior. Scamorza can be substituted for mozzarella in most dishes.^[1]

The term may come from the Italian phrases capa mozza or testa mozzata, both meaning 'severed head'. This would also explain the use of scamorza in regional Italian to mean 'fool' or 'idiot'.^[2]^[3]

In Italy, scamorza is more commonly made in the south. Strictly speaking, scamorza is a product of Apulia and Calabria regions.^[4] However, it is available across the country, both in the unsmoked and smoked forms. Mario Batali cites grilled scamorza (scamorza alla griglia) as a traditional dish in Neapolitan cuisine,^[5] as does food writer Arthur Schwartz, who attests that some Campanians consider the dish it "as good as, if not better than, grilled meat".^[6] In Bari scamorza is made from sheep's milk.

References

[edit]

^ Fletcher, Janet (24 August 2006). "Italy's scamorza is smoky stand-in for mozzarella". The SF Gate. Hearst Communications Inc. Retrieved 31 May 2017.
^ "SCAMORZA di vacca e di bufala". sito.regione.campania.it (in Italian). Archived from the original on 16 July 2015. Retrieved 15 June 2015.
^ "Scamorza: formaggio vaccino a pasta filata, tipico della Campania". formaggio.it (in Italian). Retrieved 15 June 2015.
^ (Slow Food Editore. 2005. Italian cheese, p. 372.)
^ (Batali, M. 2008. Italian grill, p.33.)
^ Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. pp. 214. ISBN 0-06-018261-X.

v t e Italian cheeses
PDO	Asiago Bra Burrata di Andria Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana (cheese) Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano Reggiano Pecorino Pecorino di Filiano Pecorino romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provolone Quartirolo Ragusano Raschera Salva Squacquerone di Romagna Silter Spressa delle Giudicarie Taleggio Fromadzo Valtellina Casera
PAT	Bastardo del Grappa Bela Badia Canestrato Casàda Mascarpone Morlacco Padraccio Pecorino di Carmasciano Prescinsêua Ricotta forte Ricotta di fuscella Rosa Camuna Scamorza Stracciata Toma Toma Piemontese Tyrolean grey cheese Vezzena
PGI	Burrata di Andria Canestrato di Moliterno
TSG	Mozzarella
Non-protected varieties	Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casizolu Casu martzu Crucolo Crutin Dolcelatte Galbanino Moliterno Pallone di Gravina Provatura Ricotta Robiola Sottocenere al tartufo Stracchino Stracciatella di bufala
Manufacturers	Auricchio Granarolo Parmalat Sterilgarda

Revisions and contributors Edit on Wikipedia Read on Wikipedia

View on Grokipedia

from Grokipedia

Scamorza is a semi-soft Italian cheese made primarily from whole cow's milk using the traditional pasta filata (stretched-curd) method. It is molded into a distinctive pear shape with a smaller "head" portion and features an elastic, smooth rind and springy interior. Originating in southern Italy, particularly Apulia, Campania, and Molise, scamorza has a mild, milky flavor with subtle tanginess that intensifies slightly during its short aging period of about two weeks.^[1]^[2] Unlike fresher cheeses such as mozzarella, scamorza has a firmer consistency ideal for melting and is produced across southern and central Italy without Protected Designation of Origin (PDO) status. It is available fresh or smoked (scamorza affumicata), the latter gaining a golden hue and smoky aroma. Similar to provolone, scamorza's versatility makes it suitable for various culinary uses, including as a melting cheese in dishes, and it provides protein and calcium with approximately 25-30% fat content, varying by producer.^[3]^[4] Despite its regional roots, scamorza enjoys growing popularity worldwide.

Description

Physical Appearance

Scamorza cheese is distinguished by its characteristic pear-shaped form, resembling a teardrop with a bulbous base and a narrow neck that tapers at the top.^[5] This unique structure arises from the traditional hanging process, where the cheese is tied at the neck with a string and suspended to dry, resulting in what is often described as a "severed head" appearance— a reference reflected in the etymology of the name from the Italian "capa mozza," meaning "cut-off head."^[6] The overall dimensions typically measure around 10-15 cm in length, with the wider base providing a rounded profile that narrows to the tied section.^[7] The cheese usually weighs between 200 and 250 grams per unit, though variations up to 500 grams occur depending on the producer.^[6] It features a smooth, thin rind that is edible and closely adheres to the interior paste. In unsmoked varieties, the rind displays a pale yellow to straw-gold hue, contributing to the cheese's overall light and uniform appearance.^[6] Smoked versions, known as scamorza affumicata, exhibit a darker rind ranging from golden-brown to almond shades, imparted by the smoking process, while the interior remains pale ivory.^[8] As a member of the pasta filata family, scamorza shares a structural resemblance to mozzarella in its stretched-curd form but is uniquely identified by the hanging-induced pear silhouette.

Flavor Profile and Texture

Scamorza cheese is characterized by a mild, slightly tangy flavor profile dominated by fresh milky notes in its younger, fresh varieties, which gradually develops subtle nutty undertones during the aging process. This evolution arises from the cheese's pasta filata structure, where the stretching and brief ripening concentrate the natural sweetness of the cow's milk while introducing a gentle acidity.^[9]^[10] The texture of Scamorza is notably elastic and stringy, providing a chewy consistency that distinguishes it from softer fresh cheeses, yet it remains smooth and dense after aging. This firmness results from its relatively low moisture content, typically ranging from 45% to 50%, which contributes to a more substantial mouthfeel compared to high-moisture mozzarella. With a fat content of approximately 44% in the dry matter, the cheese delivers a creamy balance that enhances its overall chewiness without excessive greasiness.^[11] In the smoked variant, Scamorza Affumicata, a subtle smoky aroma is added through light exposure to wood smoke, imparting caramelized notes that harmonize with the base milky taste without overwhelming it. Compared to provolone, Scamorza maintains a milder profile, retaining more of mozzarella's delicacy while gaining a touch of piquancy.^[12]^[13]

History and Origins

Etymology

The name scamorza derives from Neapolitan dialect terms such as capa mozza, translating to "severed head" or "headless," in reference to the cheese's distinctive pear shape that evokes a beheaded figure.^[3] An alternative linguistic root stems from the Italian verb scamozzare, meaning "to cut off" or "to remove a part," which alludes to the formative technique of pinching and separating the curd to create the cheese's neck-like constriction.^[3] Beyond its culinary designation, scamorza carries a cultural connotation in regional Italian slang, where it denotes a "fool" or "idiot," potentially reflecting the cheese's origins as a simple, everyday product in southern Italy.^[14] This etymological duality highlights scamorza's ties to the broader pasta filata cheese tradition, akin to mozzarella.^[3]

Traditional Development

Scamorza cheese originated in southern Italy, where it evolved from ancient stretched-curd, or pasta filata, techniques employed by shepherds to preserve milk in the region's pastoral economy.^[15] According to traditional tales, it may have developed from an unsuccessful batch of provola cheese, where the cheesemaker salvaged the curd by treating it with hotter water and stretching it further.^[16] These methods, dating back to the 14th century, allowed for the creation of durable cheeses suited to the Mediterranean climate and nomadic herding practices.^[15] The cheese gained prominence during the 19th century, coinciding with the expansion of dairy farming in areas such as Apulia and Campania, where increased agricultural output supported the refinement of traditional cheesemaking.^[17] By this period, Scamorza had emerged as a recognized regional specialty, often produced through small-scale artisanal processes that built upon earlier pasta filata innovations shared with cheeses like mozzarella.^[17] A key milestone in its acknowledgment came in the early 20th century, when Scamorza received formal recognition in Italian culinary contexts, including medals awarded at agricultural exhibitions in 1925 and 1932 for exemplary production in Campania.^[18] Culturally, Scamorza held a vital place in the diets of southern Italian pastoral communities, serving as a portable, long-lasting food source that complemented simple, rustic meals. Before widespread commercialization, it was predominantly handmade by families, with techniques passed down through generations and cheeses often aged in home cellars to enhance flavor.^[18]^[17]

Production

Ingredients and Initial Steps

Scamorza cheese production begins with high-quality whole cow's milk as the primary ingredient, sourced locally to ensure freshness and optimal fat content of around 3.5-4.5%. Production methods can vary due to absence of PDO status, with parameters depending on producer and milk type.^[19] In some traditional or experimental variants, ewe's milk or a mixture of cow's and ewe's milk may be used, particularly in southern Italian regions, while the milk can be raw, pasteurized, or thermized depending on the producer's practices and regulations.^[20] To initiate coagulation, thermophilic starter cultures, such as Streptococcus thermophilus and Lactobacillus helveticus, are added to the milk along with a natural whey starter or commercial liquid rennet derived from calf, providing the enzymes necessary for curdling and acidity development.^[19] The initial steps involve heating the milk (often pasteurized at 65°C for 10 min then cooled) to approximately 38°C in a vat to activate the cultures, followed by the addition of rennet at a rate of approximately 30 mL per 100 L of milk, allowing coagulation to form a firm curd over about 16 minutes.^[19] The curd is then cut into small cubes, typically 2 cm in size.^[19] Subsequently, the curd pieces are submerged in the whey and rested for 2-3 hours at 38-42°C to facilitate acidification by the bacterial cultures, reaching a target pH of around 5.2, which prepares the curd for further processing without over-acidifying.^[19] This basic coagulation method aligns with that of other pasta filata cheeses, emphasizing controlled acidification to achieve the desired curd elasticity.^[21] The overall yield from these initial steps is approximately 10-12% cheese by weight from the original milk volume, influenced by the milk's composition and efficient retention of fat and protein in the curd.^[21]

Stretching, Shaping, and Aging

The stretching phase of Scamorza production employs the traditional pasta filata technique, where the curd—having achieved suitable acidity (pH approximately 5.2) from prior resting in whey—is immersed in hot water at 85–90°C and manually kneaded and pulled until it forms a smooth, elastic, fibrous mass free of lumps.^[22]^[23] The stretched curd is then cut and molded into pear-shaped balls, typically weighing 200–500 g, with a narrow "neck" formed at the top; this neck is secured with vegetable fiber string to allow the cheese to be hung for further processing.^[24]^[25] The formed cheeses are salted by immersion in brine for 2 hours to promote preservation, inhibit microbial growth, and contribute to flavor development.^[22]^[24] Post-salting, the cheeses are hung by their strings in a cool environment at 10–15°C to dry for 1–2 days, during which surface moisture is reduced and a thin rind begins to form.^[25] Aging follows for 1–2 weeks under controlled conditions of 9.5–13°C and 70–90% relative humidity, with periodic turning to ensure even maturation; this period firms the texture, concentrates flavors, and develops the cheese's mild, slightly tangy profile.^[23] For Scamorza affumicata, an optional cold-smoking step occurs after shaping and salting but before full aging, exposing the hung cheeses to smoke from beech or oak wood to impart a subtle, aromatic smokiness without altering the core structure.^[26]

Varieties

Scamorza Bianca

Scamorza Bianca is the unsmoked variant of the traditional Italian pasta filata cheese, produced primarily from cow's milk and distinguished by its fresh, mild character. This cheese undergoes a brief aging period of approximately 7 to 15 days, allowing it to develop a delicate, milky profile without extended maturation that could intensify flavors.^[27]^[14] Lightly brined or sometimes unsalted to preserve its subtle taste, Scamorza Bianca features a thin, pale yellow rind enclosing an interior of the same straw-hued color, with a compact, elastic structure. Its higher moisture content, around 50%, contributes to a softer, more pliable texture compared to longer-aged cheeses, making it stringy yet tender when cut or melted.^[28]^[29] In production, the curd is stretched and shaped into its characteristic pear-like form, often tied at the neck, before being subjected to natural drying in controlled environments rather than smoking; this step emphasizes the cheese's inherent freshness and avoids imparting any woody notes. The initial coagulation and stretching processes are shared with the smoked variety, diverging only at the post-shaping drying phase.^[30]^[31] Commonly enjoyed fresh, Scamorza Bianca serves as an ideal table cheese or addition to salads, where its mild creaminess complements light dishes without overpowering them.^[32]^[27]

Scamorza Affumicata

Scamorza Affumicata is the smoked variant of the traditional Italian pasta filata cheese, created by exposing the shaped wheels to cold smoke following the stretching and shaping stage. This process employs natural hardwoods such as beech for 2-4 hours at low temperatures below 30°C to preserve the cheese's texture while infusing flavor.^[33]^[4]^[34] The smoking yields a distinctive golden-brown rind and a subtle, aromatic smokiness that penetrates the semi-soft interior, enhancing its mild, milky base without overpowering bitterness. With a fat content of approximately 45% in the dry matter, the cheese effectively absorbs the delicate wood-derived notes during this treatment.^[35]^[36] Unlike the fresh unsmoked form, Scamorza Affumicata benefits from extended aging potential up to one month at controlled humidity, which intensifies the smoky profile while maintaining elasticity. This variety holds particular popularity in central and southern Italian regions like Abruzzo, Campania, Molise, and Puglia, where it is certified under the national list of traditional agro-food products (PAT) to uphold authentic, region-specific smoking techniques.^[37]^[16]^[38]

Other Variants

Less common variants of scamorza incorporate sheep's milk or blends of cow's and sheep's milk, adding richness to the flavor and texture while following similar production methods. These are produced in limited quantities, primarily in southern Italy.^[27]

Regional Production

Primary Areas in Italy

Scamorza production is predominantly concentrated in southern Italy, where the Mediterranean climate supports high-quality pastures that contribute to the milk's flavor profile. This ties briefly to longstanding southern Italian pastoral traditions, emphasizing local dairy practices.^[39] Apulia (Puglia) stands as a major producer of scamorza, utilizing primarily local cow's milk sourced from regional herds. Production centers are focused around the provinces of Bari and Foggia, where artisan and semi-industrial cheesemakers shape the cheese using traditional pasta filata methods adapted to the area's abundant milk supply.^[40]^[41] In Campania and Molise, scamorza is crafted through artisan techniques, often incorporating blends of cow's and sheep's milk to enhance regional flavor nuances. These areas draw on Neapolitan influences, with production emphasizing smaller batches that highlight the cheese's versatility in local cuisine.^[27]^[39]^[42] Calabria features smaller-scale, family-run operations that prioritize fresh variants of scamorza, maintaining traditional stretching and minimal aging to preserve its mild, elastic texture. These producers rely on cow's milk from local farms, contributing to the cheese's authenticity in the region's dairy heritage.^[43]

Recognition and Regulations

Scamorza is recognized as a Prodotto Agroalimentare Tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies, included in the national list of traditional agri-food products, initially established by the Decreto Ministeriale of 18 July 2000 and updated periodically.^[44] This designation highlights its adherence to longstanding production methods without significant changes over at least 25 years, though it does not confer protected origin status or economic protections. Regional variations receive specific PAT protections; for instance, Scamorza from Puglia is included in the Apulian list of traditional products, emphasizing its production with local cow's milk and pasta filata techniques.^[45] In Campania, Scamorza di vacca e di bufala is similarly acknowledged as a traditional regional product, produced year-round with cow's or buffalo's milk and subjected to semi-cooked stretching.^[46] It remains without EU-level geographical indication as of 2025. Production regulations for Scamorza align with the special guidelines for pasta filata cheeses made from cow's milk, requiring the use of raw or pasteurized cow's milk treated with lactic ferments as starters.^[47] No additives beyond these ferments, salt, and rennet are permitted, ensuring a natural composition. Aging periods are typically 1 to 3 weeks to develop the desired texture and flavor, during which the cheese is hung to dry. While not mandated by national PAT rules, some regional producers source milk from within 50 km of the production site to maintain quality and tradition. The authentic pasta filata method, involving curd stretching in hot water, benefits from EU recognition under the Traditional Specialities Guaranteed (TSG) framework for similar southern Italian stretched-curd cheeses, underscoring its historical techniques.

Culinary Applications

Traditional Uses

One of the most cherished traditional preparations of scamorza in Neapolitan cuisine is scamorza alla griglia, where thick slices of the cheese are charred over an open flame to develop a golden crust while the interior remains gooey and molten, then drizzled with extra-virgin olive oil and sprinkled with fresh herbs like oregano or basil for a simple yet flavorful antipasto or light meal.^[48]^[49] In southern Italian cooking, scamorza is commonly melted into pasta fillings, such as the creamy layers of lasagne alla napoletana—a classic Carnival dish from Campania featuring meatballs, sausages, and a blend of cheeses including smoked scamorza for its subtle nuttiness—or incorporated into ravioli stuffings alongside ricotta and vegetables for added depth and stretch.^[50]^[27] Fresh scamorza is also enjoyed simply on its own as a table cheese, sliced thinly and savored with bread, or as a substitute for mozzarella in insalata caprese, where its firmer texture holds up well against ripe tomatoes and basil leaves, dressed lightly with olive oil and salt.^[51] Documented since its late-19th-century origins in southern Italy as an accidental byproduct of provolone production, scamorza quickly became a versatile staple in regional cookery, bridging everyday peasant fare with more refined noble tables due to its adaptability in both raw and cooked forms.^[43] Its elastic texture particularly aids melting in heated dishes like these, ensuring a smooth integration without separating.^[52]

Modern Pairings and Serving Suggestions

In contemporary cuisine, Scamorza cheese, particularly the smoked variety (Scamorza Affumicata), is often incorporated into innovative pasta dishes for its melting quality and subtle smokiness. For instance, it features prominently in baked ziti layered with eggplant and tomato sauce, where the cheese is grated and baked at 400°F until bubbly and golden, serving 8 as a hearty main course that highlights its ability to blend with roasted vegetables.^[53] Similarly, in a squash-and-tomato sugo tossed with parsley egg noodles, smoked Scamorza is shaved over the dish post-cooking, adding a creamy, aromatic finish to the vegetable-forward sauce.^[54] Scamorza also elevates modern pizza variations, such as pizza bianca topped with shaved celery root, where the cheese is scattered over the dough and baked until melted and the crust is golden (12-15 minutes at high heat), then finished with capers, oregano, sea salt, and black pepper for a fresh, herbaceous contrast.^[55] For appetizers, grilled Scamorza skewers wrapped in lemon leaves offer a contemporary twist, diced and grilled briefly (30-60 seconds per side) until golden, served hot alongside a simple tomato salad to balance the cheese's richness with acidity.^[56] Food pairings emphasize complementary textures and flavors; Scamorza Affumicata pairs well with tangy eggplant caponata on antipasti platters, where the smoke enhances the caponata's briny, sweet notes from olives and raisins.^[57] It also complements prosciutto in baked slices (at 350°F until crusty) or anchovies in simple starters, amplifying savory umami.^[56]^[58] Wine recommendations focus on balancing Scamorza's profile: crisp, herbal Italian whites like Vernaccia di San Gimignano suit pairings with truffles or eggs, while rosé wines match the stretched-curd texture of both varieties.^[59]^[60] For smoked Scamorza, medium-bodied reds such as Valpolicella or tannic options like Lagrein provide contrast to the smokiness.^[61]^[62]

History

Media collections

Scamorza

Recent from talks

Recent from talks

Contribute something

Contribute something

Media Pages

Timelines

Articles

Notes collections

Notes

Notes

Days in Chronicle

Scamorza

See also

References

Scamorza

Description

Physical Appearance

Flavor Profile and Texture

History and Origins

Etymology

Traditional Development

Production

Ingredients and Initial Steps

Stretching, Shaping, and Aging

Varieties

Scamorza Bianca

Scamorza Affumicata

Other Variants

Regional Production

Primary Areas in Italy

Recognition and Regulations

Culinary Applications

Traditional Uses

Modern Pairings and Serving Suggestions

References

Add your contribution

Related Hubs

Contribute something