1/2 pound of Scamorza from the Campania region. It is a Pasta filata cheese (spun paste cow’s milk cheese) shaped similar to a provolone in pear shape. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella.
The cheese is made from pasteurised cow’s milk. At the end of the cheese making process, which is similar to Mozzarella, the cheeses are hung together utilizing strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
