Scarmo

Scarmo is a type of Italian cheese, originating from the southern regions of Italy, particularly the regions of Puglia and Basilicata. It is a semi-hard, stretched-curd cheese made from cow's milk, though sometimes sheep's milk or a blend is used. The name "scarmo" is thought to derive from the verb "scarmare," meaning to detach or separate, referring to the process of dividing the curd.

The cheese is characterized by its distinctive pear or teardrop shape, often achieved by tying the cheese with string and allowing it to drain and dry. This shape gives it a unique presentation. Scarmo typically has a smooth, firm rind, which can range in color from pale yellow to a richer, deeper hue depending on its aging. The interior paste is dense and slightly elastic, with a mild, milky flavor that becomes more pronounced and slightly piquant with age.

Scarmo is a versatile cheese used in various culinary applications. It can be eaten fresh, sliced on antipasti platters, or melted into dishes. Its good melting properties make it suitable for cooking, particularly in baked pasta dishes, pizzas, and sandwiches. It is often compared to mozzarella or provolone due to its production method and texture, but it generally possesses a more complex and aged flavor profile than fresh mozzarella. The aging period for scarmo can vary, influencing its texture and taste.