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Cheese from Southern and central Italy
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 pear 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, the most acidifying starter strain and Lactobacillus delbrueckii subsp. bulgaricus, dominant with S. thermophilus in 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 |
| 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
soured-milk starter brings lactic bacteria
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
Scamorza is stretched like mozzarella but shaped into a pear with a neck, tied in pairs and left to dry and firm for days, so it is firmer. Its ripening is short, under a month, and a smoked version (scamorza affumicata) is also made.
Every number is labelled with how it is known. How this atlas is made
