Scamorza derives from scamozzare, or "to decapitate," referring to the cutting of the stretched curd mass into small portions: a term therefore close to "mozzarella" (to mozzarella). It is a cheese that lends itself to a short maturation period, sometimes by smoking.
Appearance: Compact and elastic yellow paste. White or yellow-ochre skin if smoked.
Taste: Mild, milky, with smoky notes if smoked.
Food and wine pairings: White wines, lager and brown beer. Red tomato jam. Ciabatta bread
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The perfect match:
Family business or farm
PGI : Protected Geographical Indication
Favorite or award-winning product
Certified organic farming
Family business or farm
Quality wine with typical geographical indication
Product likely to be suitable for a vegetarian or vegan diet
Sustainable agriculture or organic farming conversion
Family business or farm
Gluten free
Favorite or award-winning product
Certified organic farming
Small business or farm
Coming from National parc of the Majella
Certified organic farming
Small business or farm
Coming from National parc of the Majella
Certified organic farming
Family business or farm
PDO : Protected Designation of Origin
Product likely to be suitable for a vegetarian or vegan diet
Sustainable agriculture or organic farming conversion
Family business or farm
Favorite or award-winning product
Scamorza derives from scamozzare, or "to decapitate," referring to the cutting of the stretched curd mass into small portions: a term therefore close to "mozzarella" (to mozzarella). It is a cheese that lends itself to a short maturation period, sometimes by smoking.
Appearance: Compact and elastic yellow paste. White or yellow-ochre skin if smoked.
Taste: Mild, milky, with smoky notes if smoked.
Food and wine pairings: White wines, lager and brown beer. Red tomato jam. Ciabatta bread
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