Place of Origin
Scamorza is a pear-shaped cheese with a diameter of about 8 cm and a length of about 10 cm. It has almost no rind which is, instead, soft, supple and white or straw in colour. The inside is fibrous, soft and of white colour. It has a delicate and appetizing flavour.
A smoked version of scamorza can also be found.
For its production milk is heated to the right temperature, then whey and calf rennet are added.
Later the cheese is extracted and allowed to rest for up to 24 hours. The cheese is then shaped by hand in water at 90 degrees. Salting takes place in brine.
Scamorza is an excellent table cheese, it can be eaten by cutting it into slices and cooked on the grill. It can also be placed on slices of bread and baked, when ready rocket salad and extra virgin olive oil are added on the top.
Scamorza pairs well with dry white wines such as Martina Bianco DOP and Salice Salentino Bianco DOP.