Scamorza is an Italian cow's milk cheese. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. It can also be made of other milks, but that is less common. It is a close relative of mozzarella. Mozzarella is a generic term for several kinds of originally Italian Cheeses that are made using spinning and then cutting (hence the name the Italian verb
Scamorza is a plastic curd (or 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. thumb|right|200px|Mozarella - a type of pasta filata Pasta filata, an Italian term meaning literally ‘spun paste’ refers to a technique in the manufacture of a family of Lactose (also referred to as milk sugar) is a Sugar which is found most notably in Milk. Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role 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. An artisan, also called a Craftsman, is a skilled manual worker who crafts items that may be functional or strictly decorative including furniture clothing 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 Italy, scamorza is more commonly made in the south rather than the north. Technically, scamorza is a product of Puglia, where it is made throughout Bari province (Slow Food Editore. 2005. Italian cheese, p. 372. ) However, it is available across the country, both in the unsmoked and smoked forms. Mario Batali cites grilled scamorza as a traditional dish in Neapolitan cooking. Mario Batali (b September 9, 1960) is an Italian American Chef, restaurateur, TV host and Writer. (Batali, M. 2008. Italian grill, p. 33. ) Scamorza in Bari is made from sheep milk. This is not necessarily true of cheeses called scamorza outside the EU. The European Union ( EU) is a political and economic union of twenty-seven member states, located primarily in
A cheese called scamorza is a favorite cheese of the Hazleton, Pennsylvania area and is found on cheese steaks, salads and french fries. Hazleton is a city in Luzerne County, Pennsylvania, United States. In Hazleton, the cheese is pronouned "Scah-muhtz"
Scamorza is also the cheese of choice for a pizza topping in Bridgeport, Connecticut. Elsewhere in the state, mozzarella is used.
Scamorza is also an excellent cheese to use when making raclette. Raclette (raˡklɛt is both a type of Cheese and informally a dish featuring the cheese
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