Scamorza

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Scamorza" – news · newspapers · books · scholar · JSTOR (May 2007) (Learn how and when to remove this message)

Scamorza
Country of origin	Italy
Region	Abruzzo Apulia Basilicata Calabria Campania Molise
Source of milk	Cow
Pasteurized	Yes
Texture	Elastic, stringy
Certification	Prodotto agroalimentare tradizionale (PAT): 1996
Related media on Commons

Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese. It can also be made from other milk, but that is less common. It is a pasta filata (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the colour is almond with a lighter interior.

Scamorza can be substituted for mozzarella in most dishes.^[1]

The term may come from the Italian phrases capa mozza or testa mozzata, both meaning 'severed head'. This would also explain the use of scamorza in regional Italian to mean 'fool' or 'idiot'.^[2][3]

In Italy, scamorza is more commonly made in the south. Strictly speaking, scamorza is a product of Apulia and Calabria regions.^[4] 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.^[5] In Bari scamorza is made from sheep's milk.

• List of Italian cheeses
• List of stretch-curd cheeses
• List of smoked foods