Scamorza Bianca/Affumicata Caseificio Aversano
White scamorza / Smoked scamorza
White scamorza is, like the mozzarella and the provolone, a cheese with spun paste, obtained by processing of cow’s milk or of mixed milk, howsoever deriving from two milkings. The term “scamorza” seems to come from the word “scamozzare” which means get rid of a part; it refers to the work of the cheese maker, when with his hands tears off a piece of paste to give the characteristic shape to the cheese , with a bottleneck at the top.
The scamorza is produced with fresh milk, slightly warm, to which calf rennet is added. After clotting, the paste is processed with very hot water, which is needed for the stringy consistency of the scamorza. Is in this stage that the cheese takes on its characteristic shape then it is dipped in a solution of water and salt for few hours and allowed to mature for few days.
There are several variations on the making of scamorza, both as regards the appearance (crust colour can vary from pale yellow to brown, the shape, more or less spherical, may have a very small head or one a little bit bigger) or as regards the taste (it can be smoked or not and be stuffed with various ingredients). The crust is smooth, thin and Ivory white if the product is not smoked in which case it will be yellow ochre, the paste is pale yellow with a soft consistency and a high aromatic flavour.
