Scamorza, the cheese that should never be missing from your kitchen

Scamorza is one of the most famous and well-known Italian cheeses, both for its distinctive shape and unmistakable flavor. It is a stretched-curd cheese made from cow’s milk, typical of southern Italy, though it is also successfully produced in northern Italy.

Its exact origin is not known, but according to traditional accounts, it all started during the production of a similar cheese, provola: since one batch went bad, the cheesemaker, in an attempt to salvage it, tried treating it with water at a higher temperature than usual. This is how scamorza was born, which has now become a true gem of Italian cuisine: a cheese that is ideal for accompanying a wide range of dishes but also excellent when enjoyed on its own.

Scamorza Dolce and Smoked Scamorza

There are mainly two types of scamorza: fresh scamorza, which is delicate and light, and smoked scamorza, which has a more intense flavor enhanced by the addition of various aromas. Fresh scamorza is characterized by a thin, straw-yellow rind, a uniform white interior with few holes, and a typical elastic texture. It features the classic layering of stretched-curd cheeses and exudes a pleasant aroma of fresh milk and yogurt, with hints of acacia honey.

Smoked scamorza, on the other hand, has a brownish color, a more compact texture, and a stronger, more pronounced flavor. This is due to the smoking process, which is done with smoke produced from fine woods such as fir or maple.

How Scamorza is Produced

The process of making scamorza is similar to that of other stretched-curd cheeses: freshly milked milk is placed in large steel vats and heated to a temperature of 35-37 degrees Celsius. During this process, it is important to maintain slow and consistent stirring to evenly distribute the heat.

Next, lactic ferments and rennet are added: once the curd forms, it is cut and left to rest. It is then sliced into strips and immersed in extremely hot water to stretch it and shape it. Once formed, it is placed in brine for salting: fresh scamorza is then immediately ready for sale, while smoked scamorza undergoes the smoking process and is left to age, giving it its characteristic strong flavor.

The Origin of the Name “Scamorza”

Scamorza has a rather distinctive shape: it resembles a pear, wider at the bottom and with a small “head” at the top, which may be more or less pronounced. It is this cut-off top that inspired the name of the cheese: “scamorza” comes from the verb “scamozzare,” which literally means “to lop off a part.”

A string is tied under the cut-off top, allowing the cheese to be hung in pairs to drain. In smoked scamorza, however, the so-called “head” is often missing, as during the smoking process the cheese would sometimes stretch, causing the cheese, held only by the string under the head, to fall to the ground.

Properties and Benefits of Scamorza

Scamorza, like all stretched-curd cheeses, has a high nutritional value due to the large amount of milk used to produce it. For every 100 grams of product, scamorza contains about 335 kilocalories, making it a good energy source for the body.

It also contains a significant amount of protein (25 grams per 100 g of product) and minerals: scamorza is rich in calcium and phosphorus, with 100 grams providing about half of the daily requirement for a healthy adult.

How to Properly Store Scamorza

To properly store scamorza, it is essential to distinguish between the fresh and aged varieties: fresh scamorza has a paler, almost milky color and should be kept in the refrigerator for only a few days, protected from air exposure; aged scamorza has a darker color and a longer shelf life.

Naturally, even aged scamorza needs protection, as although it doesn't turn rancid, air can dry it out significantly and cause it to lose its characteristic sensory qualities. Neither variety requires special attention before being opened, but once cut in half, they should be protected with plastic wrap or a clean cloth.

How to Use Scamorza in Cooking

Scamorza can be used in a variety of ways in the kitchen: it’s a versatile cheese that complements many dishes and can wonderfully enhance your culinary creations. Fresh scamorza is great for enriching salads or skewers, thanks to its “melting” quality. It is also ideal for dishes that call for oven baking with light gratination, such as stuffed eggplants or peppers, or in baked pasta with zucchini. Chopped into small cubes and added to pizza, it always delivers great satisfaction.

Smoked scamorza pairs perfectly with radicchio: risotto with radicchio and scamorza is a hallmark of good Italian autumn cuisine, a perfect blend of aromas and flavors from two ingredients that combine and harmonize beautifully.

Ideal Pairings with Scamorza

To accompany fresh scamorza, soft white wines are ideal, especially those from southern Italy such as Fiano and Greco. For smoked scamorza, we recommend a wine like Lagrein or slightly aromatic white wines. It also pairs wonderfully with a Valdobbiadene Prosecco DOCG.