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Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella. The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for few weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’. After ripening, the cheese is sold as it is or smoked. The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note. Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
Total Fat (gms)11
Total Carbohydrate (gms)11
No Added Sugar
Let’s admin it, we all are cheese fans, the person who says he/she doesn't love cheese can have a whole large pizza. The cheese production worldwide is more than production of coffee, cocoa beans, tea and tobacco combined. Crazy right!