Scamorza is typical of South Italy and is very similar to Caciocavallo, they share almost the same shape. The difference between this and Caciocavallo is in the aging. For Scamorza the aging only lasts one or two weeks and Scamorza can be of two variations: smoked and white. They are production process is the same for both the variations but the smoked one includes the smoking step which was originally used as storage method.