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The name ‘Scamorza’ derives from the word ‘scamozzare’ or ‘pollard/decapitate’ and refers to the cutting up of the mass of stringy paste into small portions. The expression is, therefore, similar to ‘mozzarella’ (from mozzare or ‘cut off’).  It is a cheese that well supports a brief ripening period, frequently assisted by smoking.

Organoleptic characteristics
Aspect and texture: compact, elastic, yellow paste. White skin or yellow ochre when smoked
Taste: sweet and milky with traces of smoking in these versions
Serving suggestions: White wines, beer and lager. Red tomato conserve. Ciabatta bread.
Technical characteristics
Milk: full fat or skimmed, raw or pasteurised, cow’s milk
Production method: artisan or industrial
Paste: stringy
Salting: in brine
Ripening: at least seven days
Production period: annual
Fats: 35-45 % F-Dm
Weight: 0.3 -0.5 kg
Size: 10-15 cm diameter
Producers: dairies in southern Italy