Artisanal cheesemakers generally form Scamorza into a round shape, and then tie a string around the mass one third of the distance from the top, and hang to dry.


The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese.


Scamorza is usually white in color unless smoked. When smoked though (as in this case), the color is almond with a lighter interior.


Great ingredient for sandwiches, panini and starters, it can also be used for cooking as it melts easily.


Quick and tasty: while having a barbecue, with the aid of some silver kitchen foil to prevent the cheese from melting on the fire, try grilling some slices of Scamorza Affumicata. You won't regret it!