Smoked Scamorza is an Italian cheese that adds a distinctive smoky flavour to the traditional scamorza cheese. Scamorza is a type of pasta filata cheese, which means it’s made from stretched curd. When smoked, it develops a unique taste and aroma that enhances its versatility in cooking.

Cheese Characteristics:

• Milk Source: Smoked Scamorza is typically made from cow’s milk. This milk provides a creamy and mild base that complements the smoky flavour.
• Texture: The texture of Smoked Scamorza is semi-hard and smooth. It is slightly elastic and firm, like other pasta filata cheeses, and becomes crumblier as it ages. The smoking process does not significantly alter the cheese’s texture but adds a layer of complexity to its flavour.
• Flavour: The cheese has a rich, smoky flavour that is balanced by the creamy, slightly tangy taste of the scamorza. The smoking process imparts a deep, aromatic smokiness that enhances the cheese’s natural flavours without overwhelming them. The result is a well-rounded taste with both creamy and smoky notes.
• Aging Process: Smoked Scamorza is typically aged for a few weeks to a few months. The cheese is first formed and aged briefly, then subjected to a smoking process that infuses it with smoky flavours. The aging period can influence the intensity of the smoky flavour, with longer aging times resulting in a more pronounced taste.
• Appearance: Smoked Scamorza often has a natural, golden to brown rind that results from the smoking process. The interior of the cheese is pale yellow to white, with a smooth texture. The rind may appear slightly uneven or mottled, reflecting the traditional smoking technique.

Serving Suggestions:

Smoked Scamorza is versatile and can be used in various culinary contexts:

• Fresh: Enjoy it sliced or cubed on cheese platters. Its smoky flavour pairs well with fruits, nuts, and crusty bread.
• Cooking: Smoked Scamorza melts well and can be used in cooking. It is ideal for dishes such as:
  • Pasta and Risottos: Grated or sliced, it adds a smoky depth to pasta dishes, risottos, and sauces.
  • Pizza: Use it as a topping for pizza to enhance the flavour with a smoky twist.
  • Sandwiches and Panini: It works well melted in sandwiches and panini, adding a rich, smoky flavour.
• Pairings: Smoked Scamorza pairs well with both red and white wines. It complements full-bodied reds like Chianti or Barbera, as well as crisp whites such as Sauvignon Blanc or Pinot Grigio. It also goes well with a variety of accompaniments, including olives, pickles, and roasted vegetables.

 Smoked Scamorza offers a unique twist on traditional scamorza cheese by incorporating a smoky flavour that enhances its creamy, mildly tangy profile. Its versatility in both fresh and cooked dishes, along with its ability to pair well with various wines and accompaniments, makes Smoked Scamorza a flavourful and enjoyable cheese choice.