Description

Scamorza is a stretched-curd (pasta filata) cheese of southern origin made from cow’s milk with a very short maturing period.

Scamorza can be either fresh (with a thin straw-yellow rind, white and uniform inside with a few holes and a typical elastic texture) or smoked(brown in colour and with a firmer texture). When fresh, it has a sweet and delicate flavour, with aromatic hints of milk, while when smoked it has a stronger taste. In addition to be excellent to enrich salads or skewers, thanks to its characteristic property of “going stringy” scamorzais ideal for baked dishes to give your preparations a slight browning au gratin. Another way to enjoy it is to cut it into slices 2- 3 cm thick, either cooked on a baking tray or grilled, accompanied by chestnut honey.
Scamorza is therefore ideal for filling a large amount of dishes, also excellent grilled or fried, and can be kept for a long time in the refrigerator (up to 20 days, wrapped in a clean cloth) and implies no waste at all: even the dark skin of the smoked version is tasty and edible.