{"id":1437,"date":"2010-07-13T10:05:36","date_gmt":"2010-07-13T08:05:36","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/scamorza-un-petit-sac-de-fromage\/"},"modified":"2010-07-13T10:05:36","modified_gmt":"2010-07-13T08:05:36","slug":"scamorza-un-petit-sac-de-fromage","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/","title":{"rendered":"Scamorza \u2013 un petit sac de fromage"},"content":{"rendered":"<h2>Fabrication de la Scamorza<\/h2>\n<p>La <a href=\"\/scamorza-fresca-di-bufala.html\"><strong>Scamorza<\/strong><\/a> fait partie, aux c\u00f4t\u00e9s du Provolone et de la Mozzarella, du groupe des fromages Filata. Cela d\u00e9signe g\u00e9n\u00e9ralement les types de fromages du sud de l&rsquo;Italie qui sont fabriqu\u00e9s selon le processus de Filata, au cours duquel le caill\u00e9 frais est vers\u00e9 avec de l&rsquo;eau bouillante. Ensuite, la p\u00e2te \u00e9lastique est remu\u00e9e et transform\u00e9e en une p\u00e2te modelable. Celle-ci est divis\u00e9e en parties \u00e0 peu pr\u00e8s \u00e9gales et fa\u00e7onn\u00e9e. La forme caract\u00e9ristique de la Scamorza est celle d&rsquo;une poire ou d&rsquo;un petit sac, o\u00f9 g\u00e9n\u00e9ralement deux d&rsquo;entre eux sont suspendus par une corde.<\/p>\n<figure id=\"attachment_2719\" aria-describedby=\"caption-attachment-2719\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a href=\"\/scamorzina-affumicata-bio.html\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2719\" title=\"Scamorza Affumicata\" alt=\"Scamorza Affumicata\" src=\"\/blog\/wp-content\/uploads\/2010\/07\/scamorza-affumicata.jpg\" width=\"400\" height=\"400\"><\/a><figcaption id=\"caption-attachment-2719\" class=\"wp-caption-text\">Scamorza Affumicata<\/figcaption><\/figure>\n<h2>Caract\u00e9ristiques de la Scamorza<\/h2>\n<p>Les Pouilles sont particuli\u00e8rement connues pour la production de Scamorza, notamment la province de Bari. En plus de sa forme typique, la <strong>Scamorza<\/strong> poss\u00e8de \u00e9galement d&rsquo;autres <strong>caract\u00e9ristiques<\/strong> qui la distinguent des autres vari\u00e9t\u00e9s de fromages italiens. Cela inclut sa cro\u00fbte jaune fonc\u00e9 \u00e0 brun clair avec une p\u00e2te de fromage tr\u00e8s claire. Contrairement \u00e0 la Mozzarella, sa p\u00e2te est tr\u00e8s compacte. Le contenu en mati\u00e8re grasse varie entre 40 et 50% sur extrait sec. Outre la variante pure, il y a aussi la Scamorza fum\u00e9e, alors appel\u00e9e <em>Scamorza affumicata<\/em>. Tr\u00e8s, tr\u00e8s d\u00e9licieux, si on aime le fromage fum\u00e9.<\/p>\n<h2>Utilisation de la Scamorza<\/h2>\n<p>En principe, la <strong>Scamorza<\/strong> peut \u00eatre <strong>utilis\u00e9e<\/strong> partout o\u00f9 l&rsquo;on utiliserait \u00e9galement de la Mozzarella. Elle fond un peu mieux que la Mozzarella et est donc id\u00e9ale pour la gratination. Sur un plateau de fromages vari\u00e9s, la version fum\u00e9e est notamment un clou du spectacle. Comme la p\u00e2te est plus compacte que celle de la Mozzarella, la Scamorza convient \u00e9galement tr\u00e8s bien comme fromage de table.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Scamorza, faisant partie de la cat\u00e9gorie des fromages fil\u00e9s comme le Provolone et le Mozzarella, est c\u00e9l\u00e8bre surtout en Apulie. Distinctive par sa forme en poire et sa cro\u00fbte jaune ambr\u00e9, elle est appr\u00e9ci\u00e9e pour sa p\u00e2te compacte et son taux de mati\u00e8re grasse de 40 \u00e0 50%. Parfaite fondue en cuisine, la Scamorza affumicata ravit les amateurs de fromage fum\u00e9.<\/p>\n","protected":false},"author":2,"featured_media":1436,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Scamorza \u2013 un petit sac de fromage - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scamorza \u2013 un petit sac de fromage - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"La Scamorza, faisant partie de la cat\u00e9gorie des fromages fil\u00e9s comme le Provolone et le Mozzarella, est c\u00e9l\u00e8bre surtout en Apulie. Distinctive par sa forme en poire et sa cro\u00fbte jaune ambr\u00e9, elle est appr\u00e9ci\u00e9e pour sa p\u00e2te compacte et son taux de mati\u00e8re grasse de 40 \u00e0 50%. Parfaite fondue en cuisine, la Scamorza affumicata ravit les amateurs de fromage fum\u00e9.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2010-07-13T08:05:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/scamorza-affumicata.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Scamorza \u2013 un petit sac de fromage\",\"datePublished\":\"2010-07-13T08:05:36+00:00\",\"dateModified\":\"2010-07-13T08:05:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/\"},\"wordCount\":328,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/scamorza-un-petit-sac-de-fromage\/\",\"name\":\"Scamorza \u2013 un petit sac de fromage - 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