Typical Italian cheeses: Scamorza Molisana

Typical Italian cheeses: Scamorza Molisana

Origins and production area

Scamorza is a spun paste cheese. Mountain Scamorze are very well known and appreciated, such as those from Abruzzo and above all from Molise. In some cases, these are smoked products that are left to mature for a certain time. A particularly renowned Scamorza is produced in the Five Mile Plan in the province of L'Aquila or in Boiano in the upper Molisano area.

Molise Scamorza

Characteristics and production phases

The processing technology is similar to that of Caciocavallo but differs from this by the higher heating temperature of the milk (about 35 ° C). Once heated, the milk is added with calf rennet. After breaking the curd, the mass is drained, left to mature for a certain period, then spun with hot water and cut to obtain the typical pear shape. The scamorza are then salted by immersion in brine baths and finally hung in pairs for drying. The forms can be eaten fresh or after two to three days of ripening or subjected to smoking. At the end of the production process, the Scamorza Molisana is marketed in shapes with a characteristic pear shape with a head weighing about 200 grams; the rind, consisting of a thin film layer, is smooth and straw-colored, brown if the cheese is smoked; the paste is clear, elastic, soft but firm; smells like milk and sometimes smoke; the taste is sweet, more intense and slightly smoky when exposed to smoke. Particularly versatile in the kitchen, Scamorza Molisana is used as an ingredient in gastronomic preparations such as pizza, and makes stringy and tasty first and second courses.

Gastronomy and recommended wines

The recommended wines for liping are Trebbiano dAbruzzo, Marino and Velletri white for fresh Scamorza; Biferno Rosato and Montepulciano dAbruzzo for the smoked one. Molisana Scamorza is usually cooked on the grill and served with homemade bread and vegetables; it is also worth trying on focaccias, pizzas and vegetable patties, but it can also replace mozzarella in eggplant parmigiana.

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