Skamorets: what kind of cheese, especially cooking and eating

"Cut off the head" - this is how the name of the Italian Skamorets cheese is translated. But do not be afraid, the product is actually very tasty, with a pleasant milky aroma and a delicate texture. Such a complex recipe was developed by cheeses in the southern regions of Italy. Despite the fact that the product is poorly distributed in Russia, many tasty dishes are already being prepared on its basis.

Skamorets is an Italian variety of cheese, for the preparation of which high-quality cow's milk is used. In addition, the use of goat’s milk and buffalo milk is permitted. The main part of the production of the product falls on the southern territory of Italy - Apulia, Basilicata and Campania.

Traditional Italian Skamorets are produced in two forms: regular and smoked. Everyone has their own features, so it's difficult to mix them up.

This cheese is quite unlike other Italian varieties. The fact is that when cooked, the product looks like a pear. This form takes it after the obligatory drying process. To do this, the solid part of the cheese ball is tied with a special cord and suspended.

Skamorets has a very soft and resilient texture. It melts perfectly, which makes it similar to Mozzarella. Therefore, it is often replaced in the preparation of various dishes, especially in pizza. True, pear-shaped cheese is slightly dried. It resembles melted milk in color, and if it is cut, a snow-white filling will be noticeable. Italian cheese has excellent taste - it is sweet and tender. There is a good milky flavor.

Today, on the shelves of shops you can find smoked Skamorets. Tastes are different from the traditional variety - there is a pronounced milky taste with some oiliness. The smoked product has a brown crust, a dryish structure with a dark shade. The product is sold in packages weighing 200 g to 1 kg.

The energy value of 100 g of fresh product is 260 kcal, of which 18 g of proteins, 18 g of fat and 0 g of carbohydrates. Skamorets is a rather high-calorie product, so they should not be abused.

Chemical composition:

• beta carotene;
• vitamin A;
• vitamin group B (B1, B2, B5, B6, B9, B12);
• vitamin C;
• vitamin K;
• vitamin D;
• vitamin E;
• vitamin PP;
• vitamin H;
• sodium;
• potassium;
• calcium;
• sulfur;
• silicon;
• phosphorus;
• chlorine;
• manganese;
• iron;
• cobalt;
• selenium;
• copper;
• molybdenum;
• iodine;
• fluorine;
• chromium;
• zinc.

Italian pear-shaped cheese favorably affects the person. This feature is due to the valuable content of the necessary substances. Moderate use of cheese will only benefit the body, as well as prevent some diseases.

Main useful properties:

• strengthening bone and teeth;
• beneficial effects on the health of pregnant and lactating women;
• high protein content will help athletes and active people to maintain muscle mass;
• preservation of vision due to vitamin A;
• maintenance of the thyroid gland due to iodine in the product;
• has anti-inflammatory effect.

• protein intolerance;
• allergic reactions to incoming substances;
• overweight.

It is possible to prepare such a special dairy product at home, but keep in mind - the process is rather complicated and lengthy. To do this, you need special tools and premises. But if you strictly follow the recipe, you can please your loved ones pear-shaped cheese.

The preparation description includes a series of steps.

• The main ingredient is high-quality cow's milk with a high percentage of fat.

• The basis of production is the method of cutting. Milk is placed in a deep container, where it heats up to 37 degrees.
• Whey and a certain type of enzyme are added to the heated fluid. Infusion time - 20 minutes.
• When the curd mass is curled, you can proceed to mixing and heating to 40 degrees. This temperature will remain for the entire cooking time - 8 hours.
• The curd mass should settle to the bottom, and the whey fluid should rise above it.
• To determine whether the cheese was prepared, you need to throw a piece of cottage cheese in boiling water and observe: if the cheese ball stretches, then the process can continue.
• The remaining mixture should be decanted and dipped in boiling water. Water temperature should not be above 80 degrees. Such an environment is favorable for the development of beneficial bacteria that will be involved in the subsequent fermentation.
• Elastic pieces taken out of the vat, mix and pull out. It turns out a dense texture, like a regular test.
• Next you need to give the blank a uniform shape and hang. First, a piece of cheese will weigh about 600 grams. Finished Skamorets shrinks to 500 g.
• The cheese head should be properly cooled for 30 minutes in ice water. After that proceed to salting.
• The prepared solution is placed head for 20 minutes.
• After the salt liquid has been drained, the 1/3 part of the cheese ball is tied up with a flagella, which makes it take the form of a pear.
• Cheese lumps are suspended in a special room where room temperature is maintained and air circulation is controlled. Exposure time - 3 days. Now the traditional Skamorets is ready!
• To make it smoked, you need to endure the product over half a day's smoke. Long-term smoking will dry the cheese, and it will become tasteless.

For a more detailed cooking recipe, see the following video.

Delicious and fragrant Skamoreza is used to prepare many Italian dishes. Smoked cheese was widely used in cooking. Due to its addition, cooked dishes acquire a special smell with a slight smoke.

Judging by the reviews, cheese can be combined with meat ingredients. Rosemary and basil will give a special spicy flavor. Unleash the full taste potential in a duet with tomatoes, olives and precious olive oil. Sweet Bulgarian pepper, garlic, greens, mushrooms and grapes will not spoil the sensations. True gourmets wash down Skamorets with good white dry wine.

Fresh cheese is stored in the refrigerator. The shelf life of the product is small - no more than 5 days.

Here are some interesting recipes with Italian Scamorza.

Ingredients:

• 3 eggplants;
• 200 grams of cheese;
• 100 g sausages;
• sunflower oil;
• oregano;
• salt and pepper.

So let's start cooking.

• Washed eggplant cut into circles.
• Salt, pepper and fry in butter until golden brown. To remove excess fat, blot with a paper towel.
• Thinly cut sausages and Skamorets. Leave some grated cheese to sprinkle.
• Now put the eggplant rings on a greased baking sheet as follows: eggplant, cheese, sausages, eggplant, sprinkle with grated cheese.
• Heat the oven to 180 degrees and bake for 15 minutes.

Components:

• 300 grams of pasta;
• 200 g of bacon;
• 200 g smoked Skamorets;
• 3 tbsp. l olive oil;
• 40 g grated Parmesan;
• hot peppers.

Consider step by step cooking.

• Dice bacon cut. Put it on the pan, put the pepper in the same place. Fry everything in butter.
• Using a large grater, grate Skamorets.
• Salt the water in a saucepan and boil the pasta.
• After that, put the pasta in a deep pan, add bacon and cheese, mix. Next, sprinkle with Parmesan and add a little olive oil.
• Heat the oven to 200 degrees. Cooking time 15 minutes.

Italian Skamorets cheese is truly an amazing product. The pear shape is worth nothing. If you think that such cheese can be purchased exclusively in Italy - you are mistaken. Today, there are many online stores on the Internet, where you can order a quality product directly from cheese farmers. Of course, the price of such cheese will be slightly overpriced, but this is due to high quality and a guarantee of taste. And also you will be sure that the purchased product is produced according to traditional technology in southern Italy.