Scamorza is a pasta filata (stretched-curd) cow's-milk cheese from southern Italy, with its typical pear shape and a small knob on top. It is drier and firmer than mozzarella and, when heated, melts perfectly. It comes white (sweet and delicate) or smoked (amber rind, intense flavour). The name comes from "scamozzare", the cheesemaker's gesture of breaking the curd.
What is scamorza?
Scamorza is made with whole cow's milk, heated and curdled, then stretched in hot water at 75-85 °C like mozzarella. The cheesemaker shapes the ball with a neck and a knob by hand, by which the cheeses are tied in pairs and hung. It weighs about 400 grams. It comes from southern Italy — Campania, Lazio, Abruzzo, Molise — where it was born as a simple, versatile home cheese.
What is the difference between white and smoked scamorza?
The difference is in the smoking, not the curd. White scamorza has a smooth ivory-white rind and a sweet, milky taste. Smoked scamorza is exposed to natural straw or wood smoke: the rind turns amber-hazel and the flavour becomes intense, slightly woody. In the kitchen, the white is more delicate and versatile, the smoked adds character to hot dishes and cheese boards.
Scamorza, provola, caciocavallo and mozzarella: the differences
They are all pasta filata cheeses, but moisture and ageing change. Mozzarella is very fresh and moist. Scamorza is drier and melts better. Provola is firmer and often smoked, aged from 30 days to 6 months. Caciocavallo is the largest and most aged, even for months or years. The table sums up the differences.
| Cheese | Ageing | Character |
|---|---|---|
| Mozzarella | Hours | Moist, sweet, leafy |
| Scamorza | Fresh or ~10 days | Drier, melts well |
| Provola | 30 days - 6 months | Firmer, often smoked |
| Caciocavallo | Months - years | Large, aged, savoury |
How do you cook scamorza?
Scamorza is at its best when heated: it melts creamily without turning watery. A classic is the bruschetta — country bread rubbed with garlic, a slice of smoked scamorza, in a hot oven until it melts. It is perfect on the grill in thick slices, melted on pizza, gratinated over vegetables or potatoes, and in hot sandwiches. The white for delicate dishes, the smoked when you want a bold flavour.
Frequently asked questions
What is the difference between scamorza and provola?
Both are pasta filata, but provola is firmer and aged (from 30 days to 6 months) and often smoked; scamorza is softer, fresher and melts better when cooked.
Can you grill or bake scamorza?
Yes, it is one of its best uses: when heated it melts creamily. In thick slices on the grill, in the oven on bread or gratinated over vegetables it shines, especially the smoked version.
Where to buy scamorza in Switzerland?
LAPA supplies restaurants, pizzerias and delis across Switzerland with white and smoked scamorza and other Italian pasta filata cheeses, with refrigerated delivery and no minimum order.
Bring the right scamorza to your kitchen
White for delicate dishes, smoked for character: choose the Italian scamorza that melts the way it should. See LAPA's selection or call +41 76 361 70 21. Refrigerated delivery, no minimum order.
Last updated: 2 June 2026