Scamorza: This typical southern Italian cheese has a recognizable pear shape. For Scamorza milk I heated slightly, and then hot water is added until the necessary thready texture is achieved.
The smoked version of this cheese which can be eaten either raw or cooked as an ingredient in other recipes.
It is left for mature for 5-6days before it is consumed.
The farm culture showing a great creative capacity to make from a few ingredients – milk, water, salt and a little else – and transform them into a piece of gastronomic heritage that is the masterpiece in this recipe.
A great recipe with so few ingredients, so much flavor.
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