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Cheese from Italy, Molise
Raw cow milk with a natural whey starter is set with calf or kid rennet at 32–36 °C, cut to maize-size grains and partly cooked with whey heated to 65 °C. The curd ripens under whey until it stretches, then is stretched in near-boiling water and shaped by hand into a pear with a head and 'ears'. It is brined about 20 minutes and eaten fresh or after wilting 2–3 days.
| Raw whole cow milk from local herds | [ersa-sheet] |
| Natural whey starter (siero-innesto)2–4 g per quintal of milk | [onaf-sheet] |
| Calf or kid rennet paste (ONAF gives liquid calf rennet) | [ersa-sheet][onaf-sheet] |
| Salt, as brine | [ersa-sheet] |
| Starter | natural whey starter (siero-innesto), 2–4 g per quintal of milk |
Total time across the recorded steps: 2.2 days – 3.4 days
What changes: Whey starter and rennet go into the warm milk and it sets
Output: curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk with a natural whey starter is set with calf or kid rennet at 32–36 °C, cut to maize-size grains and partly cooked with whey heated to 65 °C. The curd ripens under whey until it stretches, then is stretched in near-boiling water and shaped by hand into a pear with a head and 'ears'. It is brined about 20 minutes and eaten fresh or after wilting 2–3 days. Made in 7 steps over 2.2 days – 3.4 days. The longest step, dry and wilt, takes 2–3 days (ARSARP Molise (Agenzia regionale per lo svilu…).
| Main step | 2–3 daysReported[ersa-sheet][onaf-sheet] | Dry and wilt |
|---|---|---|
| Temperature | 32–36 °CReported[ersa-sheet] | Warm the milk, add starter and rennet |
Made from the same curd as caciocavallo but stretched in hotter water and eaten within days, not aged. The head carries 'ears', and the smoked type is rounder and hung from its base.
The curd is partly cooked in whey at 65 °C and stretched in water at about 90 °C, which takes the paste core to about 64–65 °C. The regional atlas says this further reduces contaminating microbes; it does not say it removes them. Raw milk comes from herds free of brucellosis and tuberculosis, and in hot weather the milk is heat-treated and more whey starter is used. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Every number is labelled with how it is known. How this atlas is made
The ONAF sheet says the origin rests on hypotheses more than firm sources. One account is that a curd for Provolone or Caciocavallo turned sour and was stretched in hotter water than usual, and scamorza was born. ONAF adds that in the production areas scamorza was made in summer, when a fresh cheese was preferred, while cheeses needing longer ageing were made mostly in the colder months.
