Metsovone vs Scamorza
Metsovone
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Greece
- Place
- Metsovo, Epirus
- Status
- PDO
Metsovone is a semi-hard smoked cheese from Metsovo, in Epirus, Greece. Cow's milk is the base, and some batches also include sheep milk or goat milk. The curd is stretched, shaped into cylinders, salted, aged, and then smoked. The name is protected, so the cheese tied to that name comes from this area. A pale interior and a browned, smoky outside are what you should see.
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.