Semi-soft cow milk cheese. 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. Smoked Scamorza has a subtle, smoky flavour and is used as a substitute for Mozzarella as it imparts more interest in the recipe. Best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.