Scamorza recipes
An Italian cheese with a smooth, elastic texture similar to mozzarella, and a fresh, milky flavour. Traditionally it was made from buffalo milk, but these days, most scamorza is produced using cows’ milk (although ewes’ milk versions are seen in South East Italy).
Traditional scamorza has a distinctive pear shape, thanks to the way the cheeses are hung during the ripening process - and a creamy colour. The popular smoked version (scamorza affumicata) can be recognised by its golden-brown rind.
Buyer's guide
Fresh scamorze, as opposed to the smoked versions, should be eaten as young as possible, so check their age when purchasing. Scamorza is available year-round.
Preparation
Although it can be eaten fresh, scamorza is more popular for use in cooking, and is used in much the same way as mozzarella.