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Flickr/Frédérique Voisin-Demery/CC BY 2.0
  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Apulia, Campania and Molise

  • Family: Pasta filata

  • Type: semi-soft

  • Texture: chewy, firm and stringy

  • Rind: natural

  • Colour: white

  • Flavour: milky, smokey

  • Aroma: fresh, milky, smokey

  • Vegetarian: no

  • Synonyms: Smoked Scamorza

  • Alternative spellings: Scamorza Affumicata

Scamorza is an Italian, spun-paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to provolone in a pear shape, it is a semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella. Scamorza is made in Italian regions like Apulia, Campania, Molise and in the USA.

At the end of the cheese-making process, the cheese is hung together in strings to ripen for about two weeks. The process of ripening the cheese has given its name: Scamorza, which means 'beheaded' in southern Italy.

After two weeks of ripening, the cheese is sold as it is or smoked. The smoked variant, called Scamorzi Affumicate (Smoked Scamorza) is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.

The texture of Scamorza is elastic and stringy with piquant, milky and creamy flavours. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.

Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.

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