Scamorza Cheese

Description

Scamorza Cheese… where do we start? We love Scamorza Cheese. Smoky, intense, robust and stringy! It’s closest relative is Provolone. It is often related to mozzarella, but mozzarella is a much milkier cheese, whilst scamorza is rubbery and squeaky – in a good way. We’ll get onto what the Italians do, but we like to make a tomato pasta sauce and right at the very end drop in cubes of the cheese and fold it in until it is partially melted. Don’t take it too far, as it will disappear. Of course you could just use a good tomato based sauce!

Often thought of as smoked mozzarella (it’s not) it can be used in much the same way, but the taste is very different. Slice or grate onto pizzas (try in a calzone), cube into pasta, grate over pasta bakes with fusilli. Gnochhi is a great carrier for scamorza, as it holds it’s flavour and texture. For a more lunch time dish try Scamorza alla Pizzaiola recipe. Try using The Tomato Stall Pizzaiola Sauce.

You know when you have filled pastas that say they have cheese in, but you can’t taste the cheese, well this time it will be different. If you like making pasta try Scamorza and Speck Tortelini.