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Cheese from Southern Italy in origin
Cow milk is set with calf rennet and a soured-milk or whey starter, and the curd sours under its whey for a few hours until it will stretch. It is then stretched in hot water, shaped by hand into a sphere with a pinched neck, firmed in cold water and aged briefly, often tied in pairs; one version is smoked.
| Whole cow milk | Raw in the Lazio traditional make[arsial-scamorza] |
| Liquid calf rennet | [arsial-scamorza] |
| Starter | Milk soured in the fridge for 2 days (Lazio); natural whey starters or Streptococcus thermophilus in other makes[arsial-scamorza][baruzzi2002][guidone2015] |
| Salt | Added while stretching in the Lazio make[arsial-scamorza] |
| Starter | soured milk (latto-innesto), natural whey starter or Streptococcus thermophilus |
Total time across the recorded steps: 10 days
What changes: Rennet and a soured-milk starter go into warm milk and it sets fast
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
Cow milk is set with calf rennet and a soured-milk or whey starter, and the curd sours under its whey for a few hours until it will stretch. It is then stretched in hot water, shaped by hand into a sphere with a pinched neck, firmed in cold water and aged briefly, often tied in pairs; one version is smoked. Made in 5 steps over 10 days. The longest step, firm in cold water and age briefly, takes 10 days (ARSIAL (Lazio regional agency)) and runs at 4 °C (ARSIAL (Lazio regional agency)). Streptococcus thermophilus, dominant in Scamorza Altamurana and used as the starter in a 30-day ripening study of Scamorza and Lactobacillus delbrueckii subsp. bulgaricus, dominant with S. thermophilus in Scamorza Altamurana, a back-slopped make do most of the fermenting.
| Main step | 10 daysReported[arsial-scamorza] | Firm in cold water and age briefly |
|---|---|---|
| Temperature | 4 °CReported[arsial-scamorza] | Firm in cold water and age briefly |
Scamorza is stretched like mozzarella but shaped into a sphere with a pinched neck, tied in pairs and firmed in cold water and aged for days, so it is firmer. Its ripening is short, under a month, and a smoked version (scamorza affumicata) is also made.
The Lazio make uses raw milk with no pasteurisation, only warming to 38 °C. The milk is chilled to 4 °C and filtered first, the paste is stretched in water at 75–85 °C, and the cheeses age at 4 °C. ARSIAL lists the product among the Lazio traditional products that may use hygiene-sanitary derogations. 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
The sheet from ARSIAL says the name seems to come from scamozzare, to cut off part, which refers to the cheesemaker breaking the paste by hand to shape the cheese with its constriction. It calls the cheese without doubt southern Italian in origin, made today mainly in Lazio, Campania, Abruzzo and Molise; the filled version is characteristic of the province of Latina.
