The term scamorza is thought to derive from “capa mozza” meaning “decapitated head” after the characteristic form of this cheese with its bottleneck-shaped top.

Scamorza cheese has a rich milk flavor with a specific savory quality. The paste is soft and white or straw-yellow in color and the outer crust is the same, although its color depends in part on how long it is aged.

Scomorza is also popular in the smoked version, which has a more intense flavor, slightly tangy with a spicy aftertaste.

Thanks to its dense consistency it can be used in a variety of dishes including quiches, baked pasta and salads, or it can be enjoyed simply grilled or on slices of toasted bread.