Scamorza

Made using the mozzarella technique, scamorza is produced industrially using mostly cows’ milk. It is more consistent in texture than mozzarella and shaped in a way that allows it to be tied with a string or raffia. The cheeses always come tied in pairs, which are hung and sometimes smoked. It is eaten fresh as a table cheese one to three days after it is made. Scarmorza is often also filled with butter for ageing as in butirro.