Scamorza an Italian cheese is called, which is counted like the Mozzarella and the Provolone to the of the type Filata. For this cheese from the Abruzzen and the Piemont its pear form is typical.

As all Filata sorts the fresh cheese break of the Scamorza with 80"°C hot water is The hot mass is converted under agitating to a soft and ductile paste. Afterwards even pieces are separated. The Scamorza is formed thereby to a Zopf or to its typical shape and put after it to the cooling into cold Wasserbad and afterwards into a Salzlake. The longer the cheese in the salt bath lies, is the stronger it gesalzen. Afterwards the Scamorza is dried or welded with the Salzlake in foil.

In the trade it is to be usually had as double package with cord. It forms a dark-yellow crust, the cheese is bright and for a very compact, since it has a short ripe time. It possesses a fat content from approximately 45% to 50% in the dry weight and apart from the normal variant also as smoked cheese is sold.

The cheese can in an unfinished way verzehrt to become, it can be however also roasted and filled prepared, in addition it is suitable like Mozzarella to over cheeks.

Original Scamorza is made, like Mozzarella, of buffalo milk.

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