Caciocavallo vs Scamorza
Caciocavallo
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Caciocavallo is an Italian stretched-curd cheese made from cow's milk. The usual shape is a pear or a small gourd, with a narrow neck where a cord is tied. Makers hang the cheeses in pairs over a beam, and that pose explains the name. A thin natural rind covers a firm pale paste that slices cleanly. Young cheese is mild and supple, and older cheese turns drier, saltier, and fit for grating.
Scamorza
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Stretched curd
- Rind
- No rind
- Country
- Italy
Scamorza is an Italian stretched-curd cheese with a firmer, drier body than fresh mozzarella. It is made from cow's milk and formed into a pear shape or a small oval with a narrow top. The paste is pale, elastic, and mild, with a light tang. Many pieces are smoked, and those taste deeper and look golden at the surface. Unsmoked scamorza stays white and tastes cleaner.