Scamorza is an Italian, stretched-curd cheese that belongs to the pasta filata family, similar to mozzarella. 

Scamorza originated in Southern Italy, particularly in the regions of Apulia, Calabria, and Campania. The name "scamorza" is derived from the Southern Italian word "scamozzare," which means "to remove" or "to take off," referring to the cheese's shape during the production process. 

The cheese is made by stretching and kneading fresh curds, which gives it a smooth and elastic texture. It is then shaped into a pear or ball-like form, tied with a string, and hung to age. Scamorza can be either smoked or unsmoked, and the smoking process imparts a distinct flavour and golden-brown colour to the cheese. Scamorza has a mild, slightly sweet flavour when fresh. 

As it ages, especially in the case of smoked scamorza, it develops a more robust and savoury taste. The texture is smooth, elastic, and semi-soft. When melted, scamorza becomes gooey and stringy, making it a popular choice for dishes where melted cheese is desired. Scamorza's versatility, distinctive flavour, and melting properties make it a popular choice in Italian cuisine and beyond.

 Whether enjoyed on its own or used as an ingredient in various dishes, scamorza adds a delightful touch to the culinary experience.

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  • More Information

    Ingredients: Cows Milk, salt, rennet, lactic ferments, smoke flavouring.

  • About Valcolatte
    Valcolatte Cheese

    The history of Valcolatte begins in Stagno Lombardo, in the province of Cremona, in province of Cremona, on 11 November 1914 when Enzo Panizzi, having obtained a dairy contract, left for the First World War and left everything in the hands of his grandmother Cesira, who started the work and put standing a well-functioning company.

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