Scamorza

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
Dimensions
10-15 cm diameter
Producers
dairies in southern Italy
Codice forma
n.d.
Codice tagliato
n.d.

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