This fresh, stretched cheese traces its origins back to southern Italy during the Medieval Age. Its paste is drier and more substantial compared to mozzarella, making it less perishable and the use of preserving liquid unnecessary, unlike Mozzarella, with its thin rind. Calf rennet and selected milk enzymes are added to pasteurized cow’s milk, and left to coagulate at a temperature of 34°-38° C for 40 minutes.




Scamorze – The resulting curd is broken up coarsely and left to acidify under whey; this phase in particular is very important, as the duration of the acidification serves to create the specific characteristics of Scamorza. The paste is then left to mature for 4-6 hours, during which the whey is drained off, cut into strips, then plunged into boiling water. It is finally stretched, then passes to the shaping phase which can be manual or mechanical. Scamorza may have a traditional shape with a head, or hand-shaped into a “piglet”. Scarmorza is then placed in water at 4° C. Once the temperature is reached, the cheese is bathed in brine for at least 2 hours to give it sapidity. Scamorza Bianca is now ready to be sold, normally it expires in 21 days. If vacuum-packed, it can last up to 45 days.

SCAMORZA AFFUMICATA is hung over aromatic wood coals, whose smoke gives the cheese its typical smoky flavour and brown colour. This is oldest and most common method of preservation, used before the advent of the cold chain.