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Scamorza Cheese is a semi-soft white cheese that is like a firm, drier Mozzarella. It is made throughout Apulia, and in some parts of Campania and Molise.
The cheese is made from pasteurized milk. The milk can be cow's milk, or mixed cow and sheep milk. It is made like Mozzarella.
Whole milk from two milkings is used, the morning and the evening. It is strained, then heated to 97 to 100 F (36 to 38 C.) Starter culture and rennet are added, and it is allowed to sit for 2 to 24 hours. Then, it is worked with wooden shovels until it turns stringy, then it is shaped by hand into a large ball with a little knob added on top, making it look vaguely pear-shaped, rinsed in water, then soaked in brine for 1/2 an hour. Then the cheeses are tied together in pairs, with strings around their necks, and let age for about two weeks.
After two weeks, it can be sold, or it can be smoked. To smoke it, it is covered with a cloth and smoked lightly over smouldering straw for 10 to 15 minutes. When smoked, the thin yellowish rind becomes an orangey colour.
The weight will be between 7 oz and 1 pound (200 and 500g.)
In the Foggia and Brindisi provinces of Brindisi, it's called Silano, and made in a long cylinder. The cheese is also larger overall, weighing from 1 pound to 4 1/2 pounds (500g to 2 kg.)
A fresh version of Scamorza is also made that isn't aged, it's sold as soon as it's made.
Cooking Tips
Use the fresh version as you would fresh mozzarella. Use the aged version as a grating cheese.
Substitutes
Mozzarella, Provolone, North American Style Mozzarella.
Language Notes
The word "Scamorza" comes from "capo" meaning "head" and "mozzare" meaning "to cut." The idea is that when you go to eat it, the first thing you do is cut off the head.
Also called:  Scamorza (Italian)
Other entries for Mozzarella Cheese
Blissful Buffalo Mozzarella, Bocconcini Cheese, Caciocavallo Cheese, Mozzarella (North American), Scamorza Cheese, Treccia Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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