Smoked Scamorza - A sultry cheese for summer | culture: the word on cheese
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Smoked Scamorza – A sultry cheese for summer


Photographed by Nina Gallant | Styled by Madison Trapkin

In the world of Italian pasta filata cheeses, mozzarella may get all the attention, but Scamorza has a sultry charm all its own—especially when it’s partnered with smoke. A staple of southern Italy, this cow’s milk cheese is known for its signature pear-like shape, golden hue, and firm, elastic texture.

Traditionally made as a way to use up extra curd, Scamorza starts with fresh curds left to rest in whey, developing acidity as lactose converts to lactic acid. Once the curds reach the right pH, they’re cut, stretched in hot water, and worked until smooth and elastic. Cheesemakers then break off portions, shape them by hand, and tie a string around the top before hanging them to dry—a step that helps concentrate flavor and creates Scamorza’s distinct silhouette.

Once the curds are shaped and brined, some of the wheels are selected for smoking—a process that gives Smoked Scamorza its signature amber color and gently caramelized flavor. At Di Stefano Cheese, a family-owned dairy in Pomona, California, Stefano Bruno, co-owner and head cheesemaker, strives to preserve these traditional Pugliese techniques. “Every caseificio has their own method,” Bruno notes, but at Di Stefano, the Scamorza is smoked using a blend of hay and hickory wood chips. “This allows for a dense, cool smoke that we keep the cheeses in for about an hour.” The result? A balanced smokiness that enhances but never overpowers the cheese’s natural milky sweetness.

Bruno’s advice  for the best way to enjoy Smoked Scamorza: hot and gooey. “Smoked Scamorza, in my opinion, should always be eaten hot or melted,” he says. His go-to dish? One-inch cubes of cheese wrapped in thinly sliced speck, broiled until the speck is crisp and the cheese is molten.

Josie Krogh

Josie Krogh is culture's Digital Strategy Lead. She earned her master's degree in Agricultural and Applied Economics from The University of Georgia. Josie developed a love of food while working at farmstands in the D.C. area as a young adult, and discovered her love of cheese while living and working on a dairy farm on Martha's Vineyard. Josie currently lives in Catskill, NY.

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