📝 About This Recipe
Scamorza Affumicata is a jewel of Southern Italian cheesemaking, characterized by its iconic pear shape and a golden-brown skin born from the kiss of hardwood smoke. This semi-soft pasta filata cheese offers a sophisticated profile where milky sweetness meets a deep, campfire earthiness. Perfect for melting over rustic bread or serving as a centerpiece on a charcuterie board, it is a testament to the ancient art of preserving dairy through smoke.
🥗 Ingredients
The Cheese Base
- 2 gallons Whole Cow's Milk (Non-homogenized is preferred for best curd structure)
- 1/4 teaspoon Thermophilic Starter Culture (Specifically for pasta filata cheeses)
- 1/2 teaspoon Liquid Animal Rennet (Diluted in 1/4 cup cool, non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water (only if using pasteurized milk))
Brine and Shaping
- 1 cup Cheese Salt or Non-Iodized Sea Salt (For the brine solution)
- 4 cups Filtered Water (For the brine)
- 4 strips Kitchen Twine (Cut into 12-inch lengths for hanging)
Smoking Elements
- 3-4 cups Applewood or Beechwood Chips (Soaked for 30 minutes if using a traditional smoker)
- 5 lbs Ice Cubes (Used to maintain a cold-smoke environment)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, slowly heat the milk to 90°F (32°C). Stir gently to ensure even heating and prevent scorching on the bottom.
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2
Sprinkle the thermophilic culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir in using an up-and-down motion. Cover and let ripen for 45 minutes.
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3
Add the diluted calcium chloride (if using) and then the diluted rennet. Stir gently for 1 minute, then 'still' the milk with your spoon. Cover and let sit for 45-60 minutes until a clean break is achieved.
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4
Cut the curd into 1/2-inch cubes. Slowly increase the heat to 100°F (38°C) over 20 minutes, stirring occasionally to prevent the curds from matting.
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5
Drain the whey until the curds are visible. Let the curds sit in the warm pot (around 95°F) for 2-3 hours to acidify; the curd is ready when a small piece stretched in 170°F water becomes elastic.
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6
Slice the acidified curd mass into long strips. Submerge them in 170°F (77°C) salted water and use wooden paddles to stretch and fold the cheese until it is smooth, shiny, and elastic.
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7
Form the cheese into small balls (about 10-12 oz each). Pinch the top to create a 'neck' and a small head, forming the traditional pear shape. Immediately drop into an ice-water bath for 30 minutes to set the shape.
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8
Transfer the shaped cheeses to a 20% brine solution (1 cup salt to 4 cups water) and soak for 2 hours. Remove and pat dry.
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9
Tie a piece of kitchen twine around the 'neck' of each cheese. Hang the cheeses in a cool, breezy spot or a refrigerator for 24 hours to develop a dry skin (pellicle), which is crucial for smoke absorption.
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10
Prepare your cold smoker. If using a standard grill, place a pan of ice under the cheese to keep the internal temperature below 80°F (26°C); you want to smoke the cheese, not melt it.
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11
Hang the cheeses in the smoker. Smoke using applewood or beechwood for 4 to 6 hours, depending on how deep you want the color and flavor to be.
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12
Once the cheese has reached a beautiful amber hue, remove from the smoker. Wrap tightly in parchment paper and let rest in the refrigerator for at least 24-48 hours to allow the smoke flavor to mellow and penetrate the core.
💡 Chef's Tips
Ensure the cheese is completely dry before smoking; any moisture on the surface will result in a bitter, acrid flavor. Keep the smoking temperature strictly below 90°F to prevent the Scamorza from losing its shape or 'sweating' out its fats. If you don't have a smoker, a 'smoke gun' can be used inside a covered tray, though the flavor will be less intense. For a more authentic Southern Italian flavor, use a mix of beechwood and a small handful of dried straw in the smoker.
🍽️ Serving Suggestions
Slice and sear on a hot cast-iron skillet until the edges are crispy and the center is gooey. Pair with a robust Italian red wine like Aglianico or a smoky Etna Rosso. Serve alongside grilled vegetables and a drizzle of high-quality chestnut honey. Layer into a Prosciutto di Parma panini for a sophisticated, melty lunch experience.