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Cheese from Italy, Lazio
Raw cow milk, chilled to 4 °C, is warmed to 38 °C and set in 10 minutes with calf rennet and a starter of milk soured 2 days in the fridge. The curd ripens 3–5 hours under whey, then is stretched and salted in water at 75–85 °C and shaped into a ball with a neck and head, plain or filled with olives and anchovies. After 6 hours in cold water it ripens 10 days at about 4 °C.
| Raw whole cow milk from two milkings | [arsial2025][onaf-sheet] |
| Milk starter (latto-innesto), milk left to sour 2 days in the fridge | [arsial2025][onaf-sheet] |
| Liquid calf rennet | [arsial2025] |
| Salt | [arsial2025] |
| Black olives and anchovies (ripiena only) | [arsial2025][onaf-sheet] |
| Starter | milk starter (milk soured 2 days in the fridge), added with the rennet |
Total time across the recorded steps: 10 days
What changes: Raw cow milk from two milkings is chilled and strained through a cloth
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, chilled to 4 °C, is warmed to 38 °C and set in 10 minutes with calf rennet and a starter of milk soured 2 days in the fridge. The curd ripens 3–5 hours under whey, then is stretched and salted in water at 75–85 °C and shaped into a ball with a neck and head, plain or filled with olives and anchovies. After 6 hours in cold water it ripens 10 days at about 4 °C. Made in 6 steps over 10 days. The longest step, ripen cold, takes 10 days (ARSIAL (Lazio regional agency for agriculture)) and runs at 4 °C (ARSIAL (Lazio regional agency for agriculture)). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which dominated the fermentation of Scamorza Altamurana, a related Southern Italian scamorza started by backslopping does most of the fermenting.
| Main step | 10 daysReported[arsial2025][onaf-sheet] | Ripen cold |
|---|---|---|
| Temperature | 4 °CReported[arsial2025][onaf-sheet] | Ripen cold |
A raw-milk Lazio scamorza set fast, in 10 minutes, with a starter of milk soured in the fridge. It is salted in the paste while stretching, and the Latina version is filled with black olives and anchovies.
The milk is not pasteurised; it is chilled to 4 °C, the curd is stretched in water at 75–85 °C (ARSIAL; ONAF gives 43–45 °C), and the cheese ripens at about 4 °C. ARSIAL lists the product as eligible for the traditional-product hygiene exemptions. NHS pregnancy advice says unpasteurised dairy foods may contain listeria, which can cause miscarriage or stillbirth.
Every number is labelled with how it is known. How this atlas is made
ARSIAL's sheet says the cheese is of southern Italian origin and is now made mainly in Lazio, Campania, Abruzzo and Molise, and that the filled version is characteristic of Latina province. It says the name seems to come from 'scamozzare', to cut off a part, after the pinch that forms the head.
