The name of this stretching fused Italian product in the dialects of southerners literally means "headless." This is how the name is translated, visually associated with its unusual form. Scandor cheese in Italy is no less famous than traditional mozzarella, and belongs to the cheeses of the “Filata Pasta” variety. How to make an unusual product and what dishes can be prepared with its participation - we will talk today in our article.
Italian tradition
Why did he get his name? The thing is that it ripens in limbo, pulled by a rope. As a result, the form resembles either a pear, or a nesting doll, or a decapitated body - to whom something is imagined. But seriously, the heads of a fermented milk product usually weigh no more than half a kilogram and really have a pear-like “appearance”. They say that sometimes on big holidays in some areas giants are cooked, then scandor cheese can reach a weight of eight kilograms, but this happens quite rarely.
How to cook?
This variety is traditionally produced in the Apulia region. Scandor cheese is made from cow's milk plus veal abomasum. When preparing, the product is “melted”: immersed in 80-degree water or serum. And then - into the brine. By the way, mozzarella is produced in almost the same way, so this type of cheese is its closest relative. A distinctive feature of the Apulian variety in fresh, non-smoked form is its pear-shaped. She gets the product because the cheese is pulled by a rope, hanging on ripening. Still, unlike mozzarella, which does not need ripening and is sold directly in brine, the scandor cheese still ripens, albeit not for long (usually no more than a few days). In this way, excess moisture is removed and the cheese gains a firmer structure. This cheese is considered young - white. It has a milky aftertaste and a viscous structure.
Smoked scabor cheese : what to eat with?
But the real delicacy is considered to be Scamorzza Affumicata - a smoked version. Its color in direct proportion to the time of smoking varies from a golden hue to a brownish one. Scamorzza Affumicata perfectly complements various dishes from vegetables, meat, mushrooms. Cheese melts very well at low cooking temperatures, so the scorice is a frequent ingredient in pasta and pizza. Looks good on hot sandwiches of all stripes, it turns fragrant and crisp. It is added to both first courses and salads.
Scandor cheese: recipes
Cooking fried cheese. You need to take 200 grams of smoked cheese, a little flour, a pack of breading, one egg, vegetable oil for frying. Next, cut the head of cheese across into slices of about 1 cm thick. Beat the egg in a bowl with a fork. Pour flour and crackers into separate containers. Then roll each piece of cheese in flour, egg, breadcrumbs alternately. For the sake of fidelity, we put the boned pieces in the freezer for 15 minutes so that they do not melt too quickly when frying. In the meantime, heat the skillet with oil. Fry the cheese slices until golden. Serve hot with salads or vegetables.
Cooking eggplant with Italian cheese in the oven. We take three medium eggplants, a piece of ham (bacon) - 150 grams, 200 grams of scorpion, a little olive oil, basil and parsley in a small bunch, onion head. Cooking fast and easy. We cut the eggplants in half lengthwise. Take out the flesh. We cut it into cubes and fry in oil with a beam (enough for 10 minutes). Dice the bacon together with basil and parsley. Mix with frying eggplant pulp. And with this mass we stuff eggplant shells. Cover with breadcrumbs and grated cheese. Bake in the oven at medium temperatures until golden brown. Have a nice Italian evening!