Scamorza

Scamorza is an Italian pasta filata cheese made with cow's milk. The cheese is shaped into two connected balls, one smaller than the other. Its texture is semi-soft, firm, and chewy, while the flavors are milky and smoky. These two balls of cheese are strung to ripen for 2 weeks, and the process gives the cheese its name, meaning beheaded.

Scamorza can also be smoked, and it is then called scamorza affumicata. Often compared to mozzarella, Scamorza has a flavor that is more creamy and sweet than that of mozzarella, and it is also much drier. It is recommended to bake it as it melts well, or it can be used on top of pizza or lasagne.