Locally made stretched-curd cheese then smoked. Very similar to mozzarella, they are interchangeable since smoked scamorza is like an aged mozzarella then smoked. The resulting taste of your dish will be stronger due to the added smokiness. This cheese melts easily when heated, therefore it is great to use it on top of pastas, pizzas, and even as a cheese dip for your crackers.
The shape of the smoked scamorza is round and pear-like because it is hung to dry just like the caciocavallo. This method is called “strangling the cheese” since after forming it into a round shape, the cheese maker will tie a string on the top portion of the cheese then left to age while hanging.
Ingredients: Pasteurized cow’s milk, salt, rennet
- Milk source: Pasteurized cow’s milk
- Type: Semi-soft
- Texture: Soft and creamy
- Rind: Natural
- Flavor: Subtle smoky milky flavor
- Melt for fondue.
- Grate on top of pasta or risotto.
- Use instead of mozzarella for pizza or other dishes.