If you love cheese, then you’re probably familiar with mozzarella. But have you ever tasted scamorza? It’s like mozzarella’s cooler, slightly smokier cousin, and it’s time you got to know it a little better. Whether you’re looking for something to add to your next pasta dish, or just want a new cheese to snack on, scamorza is a fantastic choice. Let’s dive into what this cheese is all about.
So, What Exactly is Scamorza?
Scamorza is an Italian cheese made from cow’s milk. It’s part of the pasta filata family, which basically means the curds are stretched and kneaded (think mozzarella). The result is a cheese that’s smooth, semi-soft, and creamy when fresh. But what really makes scamorza stand out is the fact that it comes in two versions: fresh and smoked.
- Fresh scamorza is mild and a little tangy—kind of like mozzarella but richer and creamier.
- Smoked scamorza (or scamorza affumicata) gets a whole new level of flavor after it’s hung in a smokehouse, soaking up that delicious smoky aroma. It’s firmer and has this awesome savory depth.
So, whether you like your cheese mild or smoky, scamorza’s got you covered.
A Little History Behind Scamorza
Scamorza hails from southern Italy—think regions like Campania, Apulia, and Molise. The name “scamorza” actually comes from the Italian word scamorzare, which means “to cut off.” This refers to the way the cheese is tied and hung to age.
Traditionally, it was made on small farms using milk from the cows they raised. While it used to be more of a practical, everyday cheese, scamorza has become a star on charcuterie boards and in kitchens around the world. It’s no longer just a local favorite—it’s a global cheese sensation.
How is Scamorza Made?
The process of making scamorza is pretty similar to how mozzarella is made. First, the milk is heated and curdled. Then, the curds are stretched and kneaded until they become smooth and elastic. At this point, you can shape them into that signature round or pear shape.
If you’re making fresh scamorza, it’s pretty much ready to go after a couple of days of aging. But if you’re making the smoked variety, that’s when the fun happens. The cheese is hung in a smokehouse, where it absorbs all those smoky flavors, which give it that deep, savory taste.
What Does Scamorza Taste Like?
When you try fresh scamorza, expect something creamy and mildly tangy with a delicate flavor—perfect for melting, snacking, or adding to salads. It’s soft but not as stringy as mozzarella, making it super easy to cut and enjoy on its own or in a dish.
The smoked version, though, is a game changer. It’s firmer and has a strong, smoky flavor that adds richness to any meal. It’s not overwhelmingly smoky like some cheeses can be, but just enough to make it a standout ingredient.
How Do You Use Scamorza?
Now that you’re hooked, you’re probably wondering, “How do I actually use scamorza in the kitchen?” Great question. Here are a few ideas:
- Grilled or Melted: Scamorza is perfect for grilling or melting. Try it on a sandwich or pizza for that extra creamy, gooey texture. It’s especially good with smoked scamorza—imagine that smoky richness melting onto a hot pizza or in a baked pasta dish.
- In Pasta: Scamorza is fantastic in pasta dishes. Whether you’re making a creamy sauce or just want a little cheese to sprinkle over your spaghetti, it’ll melt beautifully and give your dish a nice, mild flavor. Smoked scamorza works wonders in things like risotto or pasta al forno (baked pasta).
- Charcuterie Boards: Scamorza is a natural fit for cheese boards. Pair it with some prosciutto, olives, and crusty bread for a classic Italian-inspired spread. If you’re serving the smoked version, add a little fig jam or honey for the perfect balance of flavors.
- Stuffed Veggies: Use scamorza to stuff peppers, zucchini, or eggplant. It melts perfectly and adds that creamy texture to the veggies.
- Snacking: Sometimes the best way to enjoy scamorza is just by itself. Fresh scamorza, with a drizzle of olive oil and maybe a sprinkle of herbs, makes for a quick, satisfying snack. Smoked scamorza pairs wonderfully with olives and cured meats.
Pairing Scamorza with Wine
Looking for the perfect wine to go with your scamorza? Here’s the deal:
- Fresh scamorza pairs well with crisp white wines like Pinot Grigio, Sauvignon Blanc, or even a nice Chardonnay. These wines complement the mild flavor and creamy texture of the cheese.
- Smoked scamorza calls for something a bit bolder. Try a red wine like Chianti or Cabernet Sauvignon, which will stand up to the smoky richness of the cheese.
Where to Find Scamorza
These days, scamorza is pretty easy to find, especially in stores with a good selection of international cheeses. Look for it in your local Italian deli or specialty grocery store. You can find both the fresh and smoked versions, so you can try both and see which one you prefer!
Why Should You Try Scamorza?
If you haven’t tried scamorza yet, it’s definitely worth a taste. Its creamy texture and mild flavor make it perfect for everyday meals, while the smoky version adds a sophisticated twist to any dish. Plus, it’s incredibly versatile—use it in pastas, salads, grilled sandwiches, or just enjoy it as part of a cheese board.
So, next time you’re at the cheese counter or planning your dinner, why not give scamorza a go? You’ll be amazed at how easily this Italian cheese can elevate your meals.
