Scamorza is an Italian cow’s milk cheese. It can also be made of other milks, but that is less common. It is a close relative of mozzarella.
Scamorza is a stretched curd cheese in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Artisanal cheesemakers would generally form the cheese into a round shape and then tie a string around the mass one third of the distance from the top and hang to dry. The resulting shape is pear-like. This is sometimes referred to as “strangling” the cheese. The cheese is usually white in color unless smoked. When smoked, the color is almond with a lighter interior.
It is reputed to melt better in baking than mozzarella. It can be substituted for mozzarella in most dishes. If using the smoked variety (scamorza affumicata), it adds a nice background flavor in replacement of mozzarella. In America it is often is found on cheese steaks, salads and french fries. Scamorza is also an excellent cheese to use when making raclette.
Scamorza is a favorite cheese of the Teramo area of Abruzzo area. Visitors to the village of Valle San Giovanni in Abruzzo often make a pilgremage to the guest house Casale where they can enjoy a fresh garden salad with tasty scamorza cheese on top.
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Villas in Abruzzo
