What Is Scamorza Cheese?

Scamorza is a pasta filata-style cow's milk cheese produced in southern Italy. The cheese has a mild, lactic flavor and smooth texture, making it an excellent melting cheese. Scamorza is known for its signature shape, which is created by tying a string or rope around the top of the cheese and hanging it to age.

What Is Scamorza?

Originating in the southern Italian region of Basilicata, scamorza is a spun paste, or pasta filata cheese, made similarly to other spun paste cheeses such as mozzarella, provolone, caciocavallo, and string cheese. Younger than provolone, its semi-soft texture and flavor profile resemble that of a firm, dry mozzarella cheese. Though typically made with cow’s milk, scamorza may also be made with a blend of sheep and cow's milk, which results in a richer texture and earthier flavor profile. 

Scamorza is known for its signature pear or flask shape. After stretching, the cheesemaker ties a string around the top of each cheese, one on each end of the string. The string is hung up on a hook or pole, and the cheeses are allowed to age for two weeks or so. This shape gave the cheese its name—scamorza means "beheaded" in Italian—but it can also be formed into other shapes, such as animals or birds.

How Scamorza Is Made

Pasteurized whole milk is gently heated, then starter cultures are added to begin the fermentation process and acidify the milk. Next, rennet is added to coagulate the milk into a jellylike, soft yet solid curd. After several hours, the curd is broken up into small pieces and stirred. The whey is drained off, and the curd mats together into a solid mass. The curd is then cut or broken into large pieces, which are mixed with hot water to soften them, and then gently lifted and stretched with a large wooden paddle until smooth. 

The smooth, silky curd is twisted and formed by hand into the signature flask shape or pulled into long strands and braided. The flask-shaped cheeses are then tied with a string around the narrow part of the cheese, one on each end. The scamorza is then soaked in a salt brine before hanging to dry for around two weeks. Wheels of scamorza are small, typically weighing between eight ounces and one pound. 

Substitutes 

Low-moisture mozzarella or provolone may be used in place of scamorza in sandwiches or dishes that require a mild cheese with good melting properties. Young caciocavallo, another Italian pasta filata cheese with a similar pear shape, is another potential substitute, although it’s typically firmer and drier thanks to its longer aging time. Smoked mozzarella or smoked provolone make good substitutes for scamorza affumicata, or smoked scamorza. 

Types

Aged scamorza is available smoked or unsmoked. Smoked scamorza is referred to as scamorza affumicata. An unaged scamorza, which is only a few days old and resembles fresh mozzarella, is also produced. 

Uses

Like its relatives in the pasta filata family, mozzarella and provolone, scamorza is an excellent melter. It can be used in baked pasta dishes like lasagna or grated and sliced to top pizza. The cheese can also be fried or broiled until melted and bubbly, similar to Argentinian provoleta, and then poured over pasta or potatoes or served with bruschetta or bread as an appetizer. Scamorza makes an excellent table cheese and can be sliced and used on sandwiches, deli trays, and cheese boards.

Storage

Store scamorza in its original packaging in the coldest part of your refrigerator. After opening, it's ideal to rewrap any remaining cheese with cheese paper. If you don’t have cheese paper, you can wrap the cheese tightly in parchment paper, then enclose it in an unsealed plastic baggie. This will allow the cheese to breathe while holding in moisture. Plastic wrap can also be used in a pinch, but it's not ideal for long term storage. Scamorza can last for two to three weeks well-wrapped in your fridge. 

If mold grows on the cut surface of the cheese, use a sharp knife to carefully trim away the moldy surfaces, taking care not to run your knife through the mold, which could spread it to other parts of the cheese. 

Scamorza Recipes

• Classic Italian Sub
• Argentinian Grilled Cheese (Provoleta)
• Philly Cheesesteak

Can You Eat the Rind?

Since scamorza is only aged for a few weeks, its rind is relatively thin and soft. The rinds on both scamorza and scamorza affumicata are edible.