| 释义 |
scamorza, n.
Brit. |skəˈmɔːtsə|, U.S. |skəˈmɔrtsə|
Forms: 19– scamorse, 19– scamorza, 19– scamorze, 19– scamorzza
[‹ Italian scamorza (1895 in a text from Puglia; now also scamozza) > n.1) + tozza piece, of uncertain origin) and mozzare to chop, shorten (see mozzarella n.), with allusion to the process of chopping bundles of the cheese during its manufacture (compare mozzarella n. and discussion s.v.).]
A mild white cheese, similar to mozzarella but of firmer consistency and with a saltier taste.
The cheese originated in the Abruzzo and Molise regions of eastern central Italy, and was originally made from buffalo's milk, but is now usually made using cow's milk.
1908J. W. Decker in L. H. Bailey Cycl. Amer. Agric. III. ii. viii. 219/1 Cococavallo, Scamorze or Buttiro... For this Italian cheese, the milk is skimmed and then coagulated with rennet, and the curd is firmed and allowed to settle to the bottom of the vat. 1939E. McCausland & B. Abbott Changing N.Y. 84 B. Mandaro perpetuates the romance of caciotella, latticini, scamorzza, mozzarella, ricotta, provola offumicasta and so on through the 400 names of the world's cheeses. 1963E. David Ital. Food (rev. ed.) 309 It [sc. buffalo mozzarella] is being replaced by fiot di latte and scamorza, the same kind of cheeses made with cow's milk but with much less flavour. 1978Chicago June 246/2 Wonderful chicken alla Lucia..—chicken, scamorze, butter—is even better with lemon; ask for it. 1997Guardian 1 Nov. (Weekend Suppl.) 62/3 We..finished up with a plate of meats—roast pork,..sausages and scamorza and prosciutto. |