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maltatoday, SUNDAY, 22 MAY 2011 37 RECIPE OF THE WEEK THE south of Italy is famous for its scamorza cheese. From the moz- zarella family, the semi-soft white cheese, which is similar to a provo- lone in shape, is made throughout Apulia and in some parts of Cam- pania and Molise. The cheese is made from pasteur- ised cow's milk or from a mixture of cow and sheep milk. The scaomorza made in Bari is made primarily with sheep's milk. The process by which it is made involves stretching and moulding the curd that has been ripened for about 24 hours. The fu- ture cheese is then cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese. The process of stretching the curd and allowing it to mature in its own whey allows the acidity to develop by the process of lactose being con- verted to lactic acid. The end result is drier than moz- zarella, but is equally as smooth and shiny in texture. At the end of the cheese making process, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given scamorza its name, which in southern Italy means 'beheaded'. After two weeks of ripening, the cheese is sold as it is or smoked. The smoked variant, called scamorzi affumicate, is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of scamorza is also sold within a few days of production. The texture of scamorza is elastic, stringy and has less moisture than mozzarella. In addition, the flavor is more piquant, milky and creamy. Smoked scamorza has a subtle, smoky flavor with a sweet, light caramel note. Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since scamor- za has excellent melting qualities, it is best known to flavor baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavor of scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto. Scamorza is generally eaten fresh or smoked, with the latter (scamorzi affumicate), having a lovely gold outer layer, which makes an excel- lent table cheese that is also great when used in cooking. Scamorza can be substituted for mozzarella in most dishes as can any other cheese but the resulting taste will be much stronger and more dominant. It is reputed to melt better in baking. Using scamorza affumicata adds a nice background flavour in replacement of mozza- rella. Scamorze allo spiedo is a very old dish in which small scamorza cheeses are threaded on spits which revolve over a wood fire. During the cooking process, the cheese takes on an amber color and the interior becomes creamy and buttery. maltatoday, SUNDAY, 16 FEBRUARY 2014 FINE FOOD OF THE WEEK Smokey scamorza Grilled courgettes with fresh scarmorza Ingredients • 4 large or 6 small courgettes, with or without flowers • Olive oil for brushing • 200-250g scarmorza, mozzarella or burrata, at room temperature • Salt and freshly ground black pepper For the dressing • The juice of half a lemon • 4-5tbsp extra virgin olive oil Method 1. Cut the courgettes lengthways into rough cm-thick slices. 2. Pre-heat a barbecue or ribbed griddle pan. 3. Season and brush the courgettes with olive oil and cook the courgettes for 2-3 mins on each side. 4. To serve, arrange the courgettes on a serving dish and spoon over the dressing, then tear the scamorza into pieces over the courgettes and tear the flowers over if you are using them. Scamorza cheese, though similar to mozzarella has a more piquant flavour and has less moisture Scamorza cheese is hanged for about two weeks to ripen