Scamorza
As scamorza an Italian cow's milk cheese is known that the Brühkäsesorten type Filata is counted. Typical of this cheese from central and southern Italy is its pear shape.
Like all Filata varieties, the fresh cheese curd of the Scamorza is scalded with 80 ° C hot water. The hot mass is processed into a soft and malleable dough while stirring. Then even pieces are cut off. The scamorza is shaped into a braid or its typical shape and then placed in a cold water bath to cool down and then in a brine . The longer the cheese lies in the salt bath, the more salted it is. Then the scamorza is dried or sealed in foil with the brine.
It forms a dark yellow rind, the cheese itself is light and very compact for a cream cheese because it has a short ripening time. It has a fat content of around 40% to 50% in the dry matter and is sold as a smoked (Italian affumicata ) cheese in addition to the normal version .
The cheese can be eaten unprocessed, but it can also be fried and filled, and like mozzarella , it is also suitable for gratinating.