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Smoked Scamorza cheese from Italy – pear-shaped Italian cheese with firm texture and smoky rind.
Sliced scamorza on a wooden cutting board with a knife on a rustic wooden surface
scamorza affumicata slices on a wooden board
Affetto Italiano

Scamorza Affumicata – Smoked Scamorza Cheese

Sale price£2.95

Authentic smoked Scamorza cheese with a rich, nutty flavour and firm texture. Perfect for melting, grilling, or enjoying fresh on a cheese platter.

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Smoked Scamorza cheese from Italy – pear-shaped Italian cheese with firm texture and smoky rind.
Scamorza Affumicata – Smoked Scamorza Cheese Sale price£2.95

Scamorza Affumicata – Smoked Scamorza Cheese

Looking for scamorza cheese and where to buy it online? At Affetto Italiano, we proudly offer Scamorza Affumicata – a traditional smoked Scamorza cheese made from cow’s milk using time-honoured Italian techniques.

Scamorza belongs to the pasta filata family of cheeses, like mozzarella, but it’s firmer and more flavourful. “Scamorza” means “beheaded” in southern Italy – a nod to its unique pear shape, tied and hung to dry during production.

This scamorza smoked cheese is aged for two weeks, then gently smoked over flaming straw, giving it a beautifully woody aroma and rich, nutty taste. The edible rind is infused with smoke, while the interior remains milky and slightly elastic.

Melt it, grill it, or slice it fresh – smoked Scamorza cheese brings authentic southern Italian flavour to every dish.


How to enjoy

Scamorza Affumicata is incredibly versatile:

  • Melt it into pasta dishes like Pomodoro or baked ziti.
  • Grill slices for sandwiches or crostini.
  • Add to your cheese board alongside olives and prosciutto.
  • Grate over pizza or roasted vegetables.
  • Bake it with aubergine or courgette for a smoky twist.
  • Pair with dry white wines like Pinot Grigio or Chardonnay

Whether you're serving it hot or cold, this smoked Scamorza cheese is a crowd-pleaser. It also makes a great alternative to mozzarella when you want something firmer with a smoky edge.

Origin

Scamorza cheese comes from southern Italy – particularly the Apulia, Campania, and Molise regions. Its roots trace back to 17th-century Naples, where it was even depicted in traditional nativity scenes.

Made using the traditional spun paste method, the curd is stretched and shaped into its iconic “beheaded” form, then hung to dry. For Scamorza Affumicata, the cheese is aged for two weeks and gently smoked, creating a balanced and aromatic rind with a creamy, flavourful centre.

If you’re wondering where to buy Scamorza cheese made the traditional way – this is it.

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