The Great Scamozza Debate

http://www.east-enders.itgo.com/   my other link did not seem to work, not being completely computer savvy I have no idea why, try this one.

"Scamozza" is not another word for apizza and is nothing to do with grated cheese.  And although it is used interchangeably with "mozzarella", and both are used on apizza,  it is not quite the same. Either kind of cheese can be made from either water buffalo milk or cows milk. Specifically mozzarella is a fresh cheese that is typically stored in water; whereas, scamozza is pretty much made the same way; but then is dipped and sealed in wax like a provolone. That is why it is (as some have pointed out) drier, saltier and more yellow.

  Thank you CT. Proff. for clearing that up. I always thought that it described a fresh buffalo milk cheese. I had no idea that it was aged. Do you know how long it is aged?

David O.

I still remember walking in Jerry's Pizza and Rocco's Pizza and yelling Hey Jerry, Large Abeets extra Scamozza...............back in those days you could be born and live your whole life without leaving the Eastside Of Bridgeport....................Bill

BillyB


I still remember walking in Jerry's Pizza and Rocco's Pizza and yelling Hey Jerry, Large Abeets extra Scamozza...............back in those days you could be born and live your whole life without leaving the Eastside Of Bridgeport....................Bill

Jerry's on Pequonnock Street?

Yep Jerry's on Pequonnock, Pauls on East Main st, Rocco's on Pembrook st......Those were the three we used for Abeets....Bill

I don't know Paul's or Rocco's. My wife, who lived on West Taft, just took me to Jerry's.

Hey Mike, Jerry's is the only one left. The Eastside isn't a place to stroll down the street. My old stomping grounds are now "run for your life". Thats why I moved away years ago, I could see the writing on the wall. I miss the foods I grew up with, I became a Chef because of the flavors and varieties of these foods. Bill