Scamorza is a southern Italian pasta filata cheese closely related to mozzarella, but drained and aged briefly so that it loses moisture and firms up. It is traditionally shaped into a pouch tied with string, giving it a distinctive gourd-like silhouette.

Flavor Profile

Scamorza is firmer and drier than mozzarella with a springy, stringy texture that pulls apart along the curd. The flavor is mild and milky with a light salty tang. The smoked version, Scamorza Affumicata, carries an amber rind and a pronounced woody, savory depth that transforms the cheese entirely.

How to Use

Because it holds less water than mozzarella, Scamorza melts without flooding a dish, which makes it superior for pizza, baked pasta, and stuffed preparations. Grill or pan-sear slices until golden and serve immediately. The smoked version is excellent melted over vegetables and polenta.

Pairing Suggestions

Pair with a Montepulciano, an Aglianico, or a crisp lager. Serve with grilled vegetables, cured meats, roasted peppers, and rustic bread.

Storage

Wrap in wax paper and refrigerate. Best consumed within two weeks. Store smoked versions separately, as the aroma transfers easily.