Scamorza is a semi-soft cow’s milk cheese made in the Southern Italian regions of Campania, Apulia, and Molise. Its peculiar shape, with a round bottom and a smaller round knob at the top, is similar to that of caciocavallo cheese. That’s because like caciocavallo, scamorza cheese is hung by a rope during the drying process. It is a yellowish-white cheese that is often described as a firm mozzarella. Scamorza is also often smoked at the end of its production process.
How To Eat Scamorza
The elastic, creamy nature of scamorza cheese makes it wonderful for melting. Use this Southern Italian cheese to make paninis, pasta dishes, pizza, cheesy bread, and more. Place it in a cast iron skillet and pop it in the oven for an unbelievable baked scamorza cheese dip!