What is the Best Substitute for Scamorza Cheese? According to the Wisconsin Milk Marketing Board, Italy is the world’s fourth-largest producer of cheese, producing 2.55 billion pounds per year. Despite being fourth, they are without a doubt one of the top cheese manufacturers. Scamorza is one of their many varieties.
Scamorza is made from pasteurized cow milk in the southern Italian provinces of Apulia, Campania, and Molise (sometimes mixed with sheep milk). This cheese, as we will soon demonstrate, is your go-to if you require exclusive milky and creamy goodness in your dishes.
What is the best scamorza cheese substitute? Mozzarella is the greatest alternative for scamorza. In fact, many chefs consider mozzarella and scamorza to be step-cousins. It’s because they’re made in the same method, with only little differences at the end.
An Introduction to Scamorza Cheese
Scamorza, also known as scamorze cheese or scamorzo, is an Italian semi-soft, chewy, stringy, and firm cheese. It has a sweet and somewhat salty flavor (it is dipped in brine before being spread to ripen).
Among several characteristics, scamorza’s physical form is the most distinctive. And this is why:
At the completion of the cheese-making process, the cheese is molded into a circular form, a loop is strung around it, and it is hung to dry. This is called as strangulation, and it takes around two weeks to mature.
This simple final procedure gives scamorza an instantly recognized, amusing appearance — a little ‘head’ perched on a much larger ‘body.’ The literal English translation of scamorza is “beheaded.”
Unlike mozzarella, which comes in around five different varieties, scamorza is not as diverse. However, it has one significant physical difference: once created, scamorza is white, fresh, and milky (called scamorza bianca). It can be sold this way or tossed for roughly 10-15 minutes on a blazing straw. This is the smokey version, with a distinct smoky flavor and a light caramel accent. Scamorza Affumicate is the name given to this smokey variation.
Though scamorza can be eaten on its own, there is much more to it. Because of its remarkable melting properties, this cheese is best known for making the best pastries (including pizza) and for griddling. The Affumicate also works well with Orvieto, Chardonnay, and Girgio.
Scamorza can be obtained in any random grocery store, particularly Italian stores. Unlike other types of cheese that are packaged in water, scamorza is largely vacuum sealed and has a shelf life of 30 days.
Why Should Scamorza Cheese Be Replaced?
Variety is the spice of life, and it feels great to know you have and can experiment with many possibilities.
On a more serious note, the following are the most typical reasons for substituting scamorza cheese in recipes:
Best Substitute for Scamorza Cheese
Is it too strong?
Scamorza has a very strong flavor. It’s nearly hard not to detect its presence in any meal… even if it’s in the smallest amount. Some folks prefer a more manageable cheese, such as mozzarella or Cheddar.
Even though scamorza is delicious, some individuals dislike it. This is sufficient justification to have a readily available alternative.
In cases where scamorza is unavailable or out of stock, the replacement could be used.
Mozzarella is the best Scamorza substitute.
If you eat pizza, you probably already enjoy mozzarella and are unaware of it.
As previously stated, nothing compares to scamorza in terms of flavor, aroma, and even texture. In actuality, scamorza is simply mozzarella with a few more finishing touches.
These added finishing touches distinguish these two cuisines from one another.
For example, unlike scamorza, which has a strong and distinct flavor, mozzarella is mild. As a result, it is ideal for those who prefer not to have the cheese flavor dominate their dishes.
Fresh mozzarella contains more moisture than scamorza and tends to liquefy baked items like pizza more gradually. This might be a significant issue with this alternative; however, mozzarella has a high moisture content and tends to liquefy baked items like pizza. Nonetheless, it is the greatest scamorza replacement.
Additional Scamorza Substitutes
Marzolino, unlike mozzarella and scamorza, is a sheep milk cheese created in Tuscany. It has superior melting capabilities, similar to scamorza, and hence goes nicely with baked meals, omelets, sun-dried tomatoes, salads, and vegetables. It has a semi-soft, rubbery texture, is slightly grassy, and has an exhilarating buttery flavor.
Tallegio is orange in hue, unlike most cheeses. This is due to the fact that, like scamorza, it is dipped in brine before hanging to dry. It is, however, saltier, as you might expect. Tallegio is also semi-soft and melts like a hot knife through butter when used in pastries and traditional dishes such as risotto.
- Finally, a non-Italian option!
- If you believe this is the most unlikely substitute for scamorza, you’re in for a surprise.
- Ignore the fact that the hard/firm texture of the UK’s most popular cheese contrasts strongly with the semi-soft consistency of scamorza… Cheddar is an excellent and widely accessible replacement.
- Despite its stiffness, it melts easily in ovens and even in your tongue. That’s why it’s a popular substitute for mozzarella in pastries, bread, eggs, and so on.
- And, of course, if it works for mozzarella, it must also work for scamorza!
- And here’s the surprise: the only real distinction between mozzarella and Cheddar is this: Cheddar is manufactured from buffalo milk, whereas mozzarella (and scamorza) is created from cow milk.
- While there are many more scamorza choices, these are the most effective we’ve found. You now know what to do when you’re sick of scamorza or run out of it.
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