Cheeses

Scamorza

Scamorza: a raffia-tied pear of stretched curd, plain or smoked

Cow's milk, hand stretching and a pear shape topped by a little head and a raffia tie: scamorza is made all over Puglia, in every month of the year. Its name comes from the cheesemaker's gesture of pinching off the curd by hand, and it has been a traditional agri-food product (PAT) since 2001.

• A thin white or straw-yellow rind over layered, eye-free paste
• Sweet or faintly salty, with a delicate aroma
• Smoked over straw and beech shavings, it gains a golden skin and a smoky finish

How to enjoy it. Enjoy it fresh on its own as a table cheese; it behaves well over heat, and in Puglia it often fills panzerotti with tomato.

Production areas

Apulia

Season

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