Description
Scamorza is a South Italian cow’s milk cheese. It can also be made from other milk, but that is less common. It is a stretched-curd cheese, to 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. Artisanal cheese makers 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. 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.
