Provola vs Scamorza
Provola
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Provola is a semi-hard Italian cheese made from cow's milk in the stretched-curd tradition. Makers heat the curd and pull it until the paste is smooth, elastic, and able to hold a compact shape. A typical piece is smaller than a provolone, often pear-shaped or rounded, with a thin natural surface. Plain provola tastes mild and milky. Smoked provola, sold as provola affumicata, picks up a light brown color and a gentle wood-smoke aroma.
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.