Provatura vs Scamorza
Provatura
Facts
- Texture
- Fresh
- Type
- Stretched curd
- Rind
- No rind
- Country
- Italy
- Place
- Lazio
Provatura is a fresh stretched-curd cheese from Lazio, in central Italy. The piece is small, round or egg shaped, and shops sell it while the paste is still moist. It belongs with mozzarella and provola, but it is its own cheese, not a new name for either one. The paste is white, soft, and mild, with a thin skin rather than a dry rind. Roman cooks use it fresh, melted on bread, or fried until the outside colors.
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.