Description
Scamorza is a typical cheese from Campania; the Bufalatte dairy offers it with buffalo milk. The cheese is called scamorza because its shape resembles a severed head. The scamorza is white, the typical color of the milk used, with a soft white paste that is pleasant to the taste. Scamorza can be consumed after a few months, thanks to the spinning process during production, which lasts longer and makes the paste harder and more resistant. Before being aged, the scamorza is tied at the ends. The buffalo milk in this case gives the cheese a stronger flavor compared to that made with cow's milk. Pairings: Scamorza is a cheese to be enjoyed on its own, as an appetizer with rustic bread and a drizzle of extra virgin olive oil. It is an ingredient in many dishes such as pizza and pasta. It pairs well with a rosé or a Franciacorta Saten Vigna Dorata or a medium-bodied red wine. Storage: store in a cool, dry place Processing: The processing of smoked scamorza from Campania is very similar to that of provola from Campania. The milk used is buffalo milk, which is more persistent and imparts typical notes of this milk. It is always inoculated with starter whey and added with rennet. The curd is broken into small pieces. The curd is left to mature for 24 hours and the paste is allowed to acidify. The spinning of the smoked scamorza is carried out at 94°C and is longer than that of mozzarella, making the paste more consistent. The cheese is salted in brine. Aging: 24