Move over Mozzarella—there’s another Italian cheese that deserves the spotlight. Meet Scamorza, a cheese with all the creamy goodness of Mozzarella but with a firmer texture and, if smoked, an irresistible depth of flavour. Whether grilled, melted or enjoyed on its own, this lesser-known gem packs a punch and belongs in every cheese lover’s kitchen. Ready to discover your next favourite cheese?
SEE ALSO: Learn all about the most famous smoked cheeses from all around the world →
What is Scamorza?
Scamorza is a Southern Italian stretched-curd cheese, similar to Mozzarella but firmer. Made from cow’s milk, it’s shaped into a pear-like form, often tied with a string to air-dry. This process gives it a denser texture and a richer flavour.
While fresh Scamorza exists, the smoked variety (Scamorza affumicata) offers an irresistible depth of taste.
A brief history of Scamorza cheese
The origins of Scamorza trace back to Southern Italy, particularly regions like Puglia, Campania, and Molise. The name likely comes from the Italian word scamozzare, meaning “to behead” or “lop off”, referring to how cheesemakers pinch and tie the curd to form its distinctive shape. Historically, farmers created Scamorza to preserve excess milk, drying and sometimes smoking it to enhance longevity and flavour.
Scamorza dates back centuries, developing alongside other pasta filata cheeses like Mozzarella and Provolone. While Mozzarella was traditionally consumed fresh, Scamorza’s drying process made it more durable and travel-friendly.
This adaptability made it a staple in rural Italian households, where food preservation was crucial. Over time, smoking the cheese became popular, adding complexity to its flavour and further extending its shelf life.
By the 19th century, Scamorza had become a recognised regional speciality, produced mainly by small-scale artisans. As industrialisation advanced, larger dairy producers adopted Scamorza production, expanding its availability beyond Italy. Today, it remains a cherished part of Italian cuisine, often appearing in rustic dishes that highlight its versatility.
Regional variations of Scamorza
Scamorza varies across different regions of Italy, each offering its own twist on this beloved cheese:
- Puglia: In this southern region, Scamorza is often grilled and served as a standalone dish, allowing its natural smoky notes to shine. It is commonly drizzled with olive oil and paired with fresh tomatoes and basil.
- Campania: Here, Scamorza frequently appears in baked pasta dishes, such as pasta al forno, where its excellent melting properties add depth to rich tomato-based sauces.
- Molise: In this lesser-known region, Scamorza is sometimes aged slightly longer than in other areas, developing a firmer texture and a more pronounced tangy flavour.
- Abruzzo: Farmers in Abruzzo occasionally use sheep’s milk instead of cow’s milk, producing a more complex version of Scamorza that pairs well with rustic mountain cuisine.
- Basilicata: This region has a preference for Scamorza affumicata, using traditional wood-smoking techniques that give the cheese a distinctive, bold aroma that lingers on the palate.
These regional differences highlight the adaptability of Scamorza and its deep-rooted place in Italy’s culinary traditions.
Nutritional benefits of Scamorza
Scamorza is a good source of protein, essential for muscle health and repair. It also provides calcium, which supports strong bones and teeth. Compared to Mozzarella, Scamorza contains slightly less moisture, making it richer in flavour but also higher in fat.
A 100g serving of Scamorza provides:
- Calories: Approximately 330 kcal
- Protein: Around 25g
- Fat: About 25g, with a mix of saturated and unsaturated fats
- Calcium: Roughly 600mg, essential for bone health
- Sodium: Around 800mg, contributing to its savoury taste
Smoked Scamorza offers the added benefit of antioxidants from the smoking process, though it should still be consumed in moderation due to its sodium and fat content. Its high protein content makes it a great option for those looking to increase their protein intake while enjoying a delicious and versatile cheese.
How Scamorza is made
The production of Scamorza follows a method similar to Mozzarella but with key differences:
- Curd Formation: Milk is heated and coagulated using rennet.
- Cutting and Heating: The curds are cut into small pieces and reheated to develop elasticity.
- Stretching and Moulding: The curd is kneaded and pulled until smooth, then shaped into its signature pear form.
- Drying: Unlike Mozzarella, Scamorza is left to air-dry for a day or two, making it firmer.
- Smoking (Optional): Scamorza affumicata is cold-smoked using wood chips, giving it a golden-brown exterior and a rich, smoky aroma.
Scamorza vs Mozzarella
At first glance, Scamorza and Mozzarella seem interchangeable, but they have distinct characteristics:
- Texture: Scamorza is firmer and less watery than Mozzarella.
- Flavour: It has a more pronounced taste, especially when smoked.
- Melting Qualities: Scamorza melts beautifully, holding its shape better in cooked dishes.
While both cheeses shine on a pizza, Scamorza brings an extra layer of depth to any dish.
Pairing Scamorza with wine and other foods
Scamorza’s smoky and creamy qualities pair well with:
- Wines: A crisp white like Vermentino or a light red such as Chianti balances its rich flavour.
- Meats: Prosciutto or salami complement Scamorza’s savoury notes.
- Fruits: Try it with figs or pears for a sweet contrast.
- Breads: A crusty ciabatta or focaccia enhances its texture.
Where to find Scamorza
Scamorza is widely available in Italian delis, specialty cheese shops and gourmet grocery stores. In Italy, it is commonly found in markets and supermarkets, often sold alongside Mozzarella and Provolone.
For those outside of Italy, high-end supermarkets or stores with dedicated international sections may carry Scamorza. Online retailers specializing in Italian foods are also excellent sources, offering both fresh and smoked varieties that can be delivered straight to your door.
If you cannot find Scamorza locally, smoked Mozzarella or Provolone can serve as a substitute, though they lack the same dense texture and characteristic bite.
When purchasing, look for Scamorza with a smooth, golden-brown outer layer if opting for the smoked version, or a creamy white colour for the fresh variety.
How to store Scamorza
To maintain its freshness:
- Refrigeration: Keep it wrapped in parchment paper inside an airtight container.
- Shelf Life: Fresh Scamorza lasts about a week, while smoked Scamorza can last up to two weeks.
- Freezing: You can freeze Scamorza, but this may slightly alter its texture. Slice before freezing for easy use in recipes.
How to use Scamorza in cooking
Scamorza’s firm yet elastic texture makes it an excellent melting cheese. Here are some ways to enjoy it:
- Grilled: Thick slices grilled until golden and bubbly.
- Pasta: Cubed and stirred into hot pasta for a creamy, smoky touch.
- Pizza and Focaccia: Used instead of or alongside Mozzarella.
- Stuffed Vegetables: Melted inside baked peppers, mushrooms, or aubergines.
- Sandwiches and Burgers: A smoky alternative to traditional cheeses.
Now, let’s put Scamorza to use in a delicious recipe.
Featured Recipe: Smoked Scamorza and Mushroom Risotto
A creamy risotto with the rich depth of smoked Scamorza and the earthy warmth of mushrooms. This dish is a comforting showstopper.
Ingredients (Serves 4):
- 300g Arborio rice
- 200g smoked Scamorza, diced
- 200g mushrooms (portobello or chestnut), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.2L vegetable or chicken stock, warmed
- 125ml white wine
- 30g butter
- 30g Parmesan, grated
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Method:
- Heat olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until soft.
- Add the mushrooms and cook until golden and tender.
- Stir in the rice, toasting it for a minute before deglazing with white wine.
- Once the wine is absorbed, begin adding the stock one ladle at a time, stirring frequently.
- Continue adding stock until the rice is creamy and al dente (about 18-20 minutes).
- Remove from heat and stir in butter, Parmesan and diced Scamorza, allowing it to melt.
- Season with salt and pepper, garnish with fresh parsley and serve immediately.
This risotto balances creamy, smoky, and earthy flavours for a comforting, gourmet dish.
Final thoughts
Scamorza deserves recognition beyond Italy. Its unique texture, versatility, and rich taste make it a must-try for any cheese lover. Whether grilled, melted, or enjoyed fresh, this underrated cheese adds magic to any dish.
Ready to give Scamorza a try? Pick up a piece, experiment in the kitchen, and discover why this cheese is a hidden treasure.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
