Scamorza is a fresh, semi-soft cow’s milk cheese belonging to the pasta filata family. It is pear shaped due to a production method called “strangling the cheese”, where the fresh round cheese is hung to dry by means of a string tied a third of the way from the top.
Scamorza is made in the same way as mozzarella but is a drier, firmer cheese. This cheese melts well because is less watery than fresh mozzarella.
- 2008 Silver Medal Royal Melbourne Show
Cows Milk, Rennet (Non Animal), Citric Acid, Salt.
Size & Packaging
250g & 1kg Log
Mild, milky and clean
Excellent melting qualities, use it to flavour baking dishes, pasta or pizza