SMOKED SCAMORZA CHEESE

DID YOU KNOW?

The word “scamorza” likely comes from “capa mozza” (meaning “severed head”), referring to the characteristic shape this cheese takes after being hung by a cord during the drying and smoking process.

PROVOLA VS SCAMORZA

The Smoked Provola and Scamorza are often mistaken for each other. While they are both traditional Italian dairy products with similar characteristics, they have some distinct differences.

Provola can be made from buffalo or goat’s milk, while Smoked Scamorza is typically made from cow’s milk, or more rarely, especially in Campania, from buffalo milk. Another key difference lies in the stretching and aging process : Provola is more similar to mozzarella, being a fully stretched-curd cheese that doesn’t undergo aging, while Smoked Scamorza is a semi-raw stretched-curd cheese that requires a very brief aging period of a few days . Both can be naturally smoked using wood and aromatics, a process that enhances their flavor.

This smoking gives Scamorza its characteristic brownish color and firmer texture , while Provola maintains a lighter color, with a thinner outer layer and a softer slice. The smoking process allows both cheeses to be preserved longer than traditional mozzarella.

PRODUCTION PROCESS

Smoked Scamorza is made from cow’s or buffalo milk , either raw or pasteurized, with added starter cultures and rennet. Once the curd forms, it’s broken into small pieces and left to mature. The resulting mixture is then worked to achieve its typical shape and soaked in brine. The scamorza is then hung in a smoker for drying and smoking.

SERVING SUGGESTIONS

Given its unique characteristics, Smoked Scamorza is perfect as the star of a pasta dish or on a cheese board , or as a melting cheese to enhance the flavor of traditional main courses or one-dish meals . It can be used, for example, on Neapolitan pizza or in classic Eggplant Parmesan to create a soft yet crispy crust . It can also be used as a filling in savory pies , potato gratins, or omelets.

For appetizers or aperitifs, Smoked Scamorza pairs excellently with a charcuterie board featuring mixed cured meats such as Aged Coppa, Milano Salami, or Cooked Ham , served alongside traditional taralli or fennel seed crackers and slightly sweet preserves. Alternatively, you can make bruschetta with cherry tomatoes, served warm so the Smoked Scamorza becomes perfectly melted. It’s also excellent as an ingredient for packed lunches ; Smoked Scamorza can be diced and added to a salad with seasonal vegetables and olives for an extra flavorful touch.