Scamorza are both pasta filata cheeses, made using the same stretching technique as mozzarella, but taken further. After the curd is stretched and shaped, these cheeses are tied or hung in pairs to age and firm up over time. Smoked scamorza gothe extra step step: after shaping, the cheese is exposed to natural smoke, which adds a distinctive golden-brown rind and deep, smoky aroma without ever being heavily processed. Smoked Scamorza has a noticeably deeper, woodsy flavor alongside the cheese's natural richness.

These cheeses excel both on the table and in the pan. Sliced and pan-seared or grilled, scamorza develops a beautiful golden crust while staying soft inside. Add to pasta dishes, pizza on an anitpasto board and makes a GREAT grilled cheese! 

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