mezzomediScamorza
Aged mozzarella, often smoked, melt-in-your-mouth with a sweet smoky note.
Italian stretched-curd cheese, scamorza offers a light and elastic texture with a mild and creamy taste. It is consumed fresh or smoked, and its versatility in Mediterranean cuisine makes it an excellent choice for gratins, skewers, and roasted dishes.
Best pairings
Mozzarella Classic88%Italian cheeses of the same family, the milder mozzarella creates a harmonious marriage of melting textures and complementary flavors.
Basil Classic88%The quintessential Mediterranean herb, fresh basil exalts the creaminess of scamorza in traditional Italian dishes.
Oregano Classic84%Dried oregano brings a warm minerality that complements the subtle smokiness and protein melt of scamorza.
Olive oil Classic84%Virgin olive oil is the preferred vehicle to express the creamy sweetness and slight smoky bitterness of scamorza.
Black olive Classic82%Black olives provide a deep salinity and bitterness that elegantly contrast with the rich, melting cheese.
Red bell pepper Classic79%Sweet red pepper, raw or roasted, creates a duality of crisp and soft textures against the creamy plasticity of scamorza.
Lemon Classic79%The sharp citric acidity of fresh lemon cuts through the richness of the cheese and revives its lightly smoked character.
Bread Classic78%Melted smoked scamorza on toasted bread.
Button mushroom Classic78%Scamorza and mushrooms, a smoky, melting umami pairing.
Roasted pepper Classic77%Roasted bell pepper develops a caramelized succulence that harmonizes with the natural smokiness of grilled scamorza.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with scamorza?
Scamorza pairs especially well with mozzarella, basil, oregano, olive oil and black olive. Italian cheeses of the same family, the milder mozzarella creates a harmonious marriage of melting textures and complementary flavors.
What can I substitute for scamorza?
If you don't have it, try: mozzarella, halloumi, provolone.