Scamorza Affumicata


From the land of cheese, here comes another superb cheese that every turophile must try. Scamorza is a cow milk cheese that belongs to the pasta filata family. Scamorza means beheaded in southern Italy; the cheese is named such due to its shape and the process in which it is made. It is semi-soft, stretched-curd cheese. Scamorza has a chewy and firm texture.

It is smoked and hence, called Scamorza affumicata. After smoking, the white and milky Scamorza gets a woody and nutty smell. The distinct smoky flavour makes it popular with Italians. Richly aromatic and flavourful, the rind is edible. Scamorza is best enjoyed fresh or melted. It is perfect for an antipasto platter or can be grated over pasta Pomodoro.

Net Weight: 250 g


Milk, lactic ferments, rennet, salt.


Scamorza originates in the Apulia, Campania, and Molise regions of south Italy. It is made using the traditional spun paste method. Pear-shaped like provolone, Scamorza is the most ancient cheese of Campania.

Its history goes back several centuries, and it has been included in Neapolitan cribs since 1600. Since its curd is broken, it is drier. Scamorza is aged for two weeks and then smoked over the flaming straw to make Scamorza affumicata.

How to use

The semi-hard Scamorza lends its flavour to many dishes. Whether eaten alone or with crackers, melted over pasta, or grilled, Scamorza will never fail to win your heart. The smoky and nutty Scamorza uplifts the cheese platter. Baked Scamorza makes salads tastier. You can pair Scamorza with prosciutto crudo. Scamorza works as a good substitute for mozzarella.

So, grate it on pizza or make an appetizer with it. Be it pasta Pomodoro or melanzane parmigiana, Scamorza will always spruce up the flavour. Scamorza tastes best when you have it with dry white wines. Treat yourself to a glass of chardonnay or pinot grigio and Scamorza and you will know why Italians love Scamorza.

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