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Cheese from Italy, Lazio
Made in 5 steps over 10 days. The longest step, ripen, takes 10 days (ONAF technical sheet 'Scamorza vaccina (sempl…) and runs at 4 °C (ONAF technical sheet 'Scamorza vaccina (sempl…).
| Main step | 10 daysReported[onaf-sheet][arsial2025] | Ripen |
|---|---|---|
| Temperature | 4 °CReported[onaf-sheet][arsial2025] | Ripen |
| cow milk, (two milkings, chilled to 4 °C), raw, whole |
| Starter: milk starter (milk acidified 2 d in the fridge), added with the rennet |
Total time across the recorded steps: 10 days
What changes: Raw whole cow milk goes into the vat
C (two milkings, chilled to 4 °C), raw, whole
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-milk Lazio scamorza; the olive-and-anchovy stuffed version is a Latina specialty.
Every number is labelled with how it is known. How this atlas is made
