Cheese story
What is Scamorza?
A firm mozzarella-like cheese often sold smoked and excellent for melting.
Origin
Southern Italy, Italy
Milk
cow
Board role
Fresh / bright
Cheese profile
Country
Italy
Region
Southern Italy
Milk type
cow
Texture
semi-soft stretched-curd
Rind
natural or smoked
Ageing
few days to weeks
Vegetarian
Check the rennet / producer
Milk treatment
yes
Flavour profile: milky, smoky if affumicata, elastic
Origin, protection and character
Scamorza comes from Italy, especially Southern Italy. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
few days to weeks
How to serve Scamorza
grilling, pizza, panini, pasta bakes
Good food matches
tomatoes
aubergine
white wine
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
