At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’. After two weeks of ripening the cheese is smoked over flaming straw for around 10 to 15 minutes. It has a subtle, smoky flavour with a sweet, light caramel note. Pasteurised cow’s milk
