"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-28-2018, 06:57 PM   #1
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,152
Smoked Scamorza Mozzarella

So, I saw this on the cheese counter at my local Tesco and I hadn't seen it before so I bought it.

As an "eating" cheese - clearly no!

There is a strong smoke smell, but the cheese is very firm and the smoke doesn't penetrate much.

It's a hard mozzarella obviously and hopefully a good melting cheese?

Does anyone have an interesting use for it? (So far I have "pop it on top of a pizza" from a workmate.)

It is part of a "special" range at Tesco so I was hoping for more than a pizza topping!

__________________

KatyCooks is offline   Reply With Quote
Old 09-28-2018, 10:33 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,002
Hi, Katy! Nice to see you again.

Aged cheeses don't usually melt very well, but you can shred it for cooking uses. You could make a pasta dish with bacon or some type of smoked sausage and mix in the cheese. Or a BLT sandwich and add a slice. A pizza with grilled chicken and barbecue sauce instead of tomato sauce would be different. Or add it to macaroni and cheese as a secondary cheese.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-29-2018, 04:41 AM   #3
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,045
Quote:
Originally Posted by KatyCooks View Post
So, I saw this on the cheese counter at my local Tesco and I hadn't seen it before so I bought it.

As an "eating" cheese - clearly no!

There is a strong smoke smell, but the cheese is very firm and the smoke doesn't penetrate much.

It's a hard mozzarella obviously and hopefully a good melting cheese?

Does anyone have an interesting use for it? (So far I have "pop it on top of a pizza" from a workmate.)

It is part of a "special" range at Tesco so I was hoping for more than a pizza topping!
When you say firm, is it firm like cheddar or does it give at all? We use smoked mozzarella in a few dishes, but it is a fresh ball that has been cold smoked.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 09-29-2018, 08:39 AM   #4
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,843
I use it on a pizza, but also cut it with 2:1 or 1:1 with regular moz, otherwise smoke taste overwhelms. The other toppings are sauteed and squeezed dry spinach and dry sauteed crimini mushrooms, both seasoned with salt and pepper.

We make a pasta with cubes of smoked moz, fresh chopped tomatoes, chiffonade of basil, decent EVOO. Toss everything with hot pasta plus some salt and pepper.

The fresh moz smoked Craig mentioned has a much milder flavor than the aged moz smoked. Which kind I use determines the ratio I use cutting the smoked with regular moz.
medtran49 is offline   Reply With Quote
Old 09-30-2018, 03:35 PM   #5
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,152
Quote:
Originally Posted by GotGarlic View Post
Hi, Katy! Nice to see you again.

Aged cheeses don't usually melt very well, but you can shred it for cooking uses. You could make a pasta dish with bacon or some type of smoked sausage and mix in the cheese. Or a BLT sandwich and add a slice. A pizza with grilled chicken and barbecue sauce instead of tomato sauce would be different. Or add it to macaroni and cheese as a secondary cheese.
Hi GG!

Yeah, it does seem to lend itself to a cheese sauce I think. I haven't made a mac and cheese for ages - so I think that is where I am heading with it - thanks for the suggestion! In fact, because it is smoked, I think a mac and cheese with smoked bacon sounds like a plan.
KatyCooks is offline   Reply With Quote
Old 09-30-2018, 03:38 PM   #6
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,152
Quote:
Originally Posted by CraigC View Post
When you say firm, is it firm like cheddar or does it give at all? We use smoked mozzarella in a few dishes, but it is a fresh ball that has been cold smoked.
Hi Craig.

This cheese is really solid and chewy. Definitely no good for just eating as it is. (It's actually quite unpleasant to eat.) So I think GG's suggestion of using it in a cheese sauce is my best bet.
KatyCooks is offline   Reply With Quote
Old 09-30-2018, 03:44 PM   #7
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,152
Quote:
Originally Posted by medtran49 View Post
I use it on a pizza, but also cut it with 2:1 or 1:1 with regular moz, otherwise smoke taste overwhelms. The other toppings are sauteed and squeezed dry spinach and dry sauteed crimini mushrooms, both seasoned with salt and pepper.

We make a pasta with cubes of smoked moz, fresh chopped tomatoes, chiffonade of basil, decent EVOO. Toss everything with hot pasta plus some salt and pepper.

The fresh moz smoked Craig mentioned has a much milder flavor than the aged moz smoked. Which kind I use determines the ratio I use cutting the smoked with regular moz.
Hi medtran. I like the idea of putting cubes of it into pasta with basil and tomatoes. Does it melt quite well that way, or stay in recognisable chunks? (And roughly what size cubes do you cut it into? A bit smaller than a centimetre is what I would imagine?)
KatyCooks is offline   Reply With Quote
Old 09-30-2018, 04:54 PM   #8
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,843
Maybe 1/4 inch or a little larger. It gets stringy and misshapen, but doesn't totally melt.
medtran49 is offline   Reply With Quote
Old 09-30-2018, 05:04 PM   #9
Head Chef
 
KatyCooks's Avatar
 
Join Date: Jul 2013
Location: Hampshire
Posts: 1,152
Quote:
Originally Posted by medtran49 View Post
Maybe 1/4 inch or a little larger. It gets stringy and misshapen, but doesn't totally melt.
Okay thanks. I have enough to try it two ways so I will give it a go and report back!
__________________

KatyCooks is offline   Reply With Quote
Reply

Tags
other, smoked

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.