Smoked scamorza or scamorza affumicata is one the most well known and sold product of our Caseificio Palazzo cheese factory.
Its distinctive flavour and tawny colour come as the result of a particular smoking process, obtained through the exposure of smoke coming from certified wood shavings. A delicate taste, able to satisfy any kind of palate.
What is smoked scamorza and how is it made
Smoked scamorza is a stretched curd cheese, one of the most appreciated Italian dairy products of the Apulian tradition; made with selected raw ingredients only, like high quality cow’s milk, and hand modelled in the shape of a pear, scamorza is an icon of the Italian cuisine, well appreciated all over Italy and used for different matters.
As no animal rennet is used during the preparation of the scamorza, it can be considered a genuine cheese for vegetarians and has been certified by the Associazione Vegetariana Italiana (Italian Vegetarian Association).
It’s love at first sight for the cheese passionates and the joy grows as you touch it with its soft and elastic texture. When smoked, scamorza releases a more distinctive smell which persists also in the inner part although slightly softened.
Passing from the outside to the inside while you cut it, you can also experience a change in the colour: shades of amber that blend in a white tone. Touch it, smell it and then taste it raw like it comes and feel all the passion and the flavour typical of Puglia culinary heritage.
Its peculiar name originates from the word “scamozzare”, which means sever and refers to the process of separation of the cheese in two asymmetrical parts using two fingers in the guise of scissors in the first place and then twined with a string to secure its shape. Nowadays the traditional pear shape can also be obtained by using a mechanical system.
How to enjoy a smoked scamorza
Smoked scamorza is delicious on its own, raw, but it can be cooked in a ceramic pot and then garnished with prosciutto or with a truffle cream sauce.
Another special recipe includes smoked scamorza between the ingredients when making risotto con scamorza affumicata and speck (a particular smoked Italian ham), and also pizza makers love it as a topping to enhance the taste of their perfect pizzas.
