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Scamorza是莫札瑞拉mozzarella的親戚,發跡於義大利南部Calabria一帶,是紡絲型乳酪(Pasta Filata)家族的一員,這類乳酪的凝乳在製作過程有經過牽扯拉長(stretched),所以起司煮起來牽絲效果好。
Scamorza傳統製作時會風乾熟成二到三天,需要用繩吊起來晾製成熟,從而形成獨特的葫蘆形狀。質感則是半軟,好拉有彈性,有點咬勁,比新鮮莫札瑞拉來的乾和硬。因為經過熟成,味道更濃郁。煙燻後色澤從淡黃色到深棕色都有,煙燻的香氣貫穿整顆乳酪,烹飪上很好運用,可直接BBQ、平底鍋煎、切片放在三明治裏也很正點!
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