Scamorza
Scamorza affumicata · Scamorza bianca · scamorza fumée
Scamorza: what every chef needs to know
Think Scamorza and you are looking at an Italian pasta filata cheese closely related to mozzarella but drier and firmer in texture due to extra drainage and light ageing (1–2 weeks). The cheese is recognisable by its characteristic pear shape with a cord knot at the top, caused by hanging on a string. Scamorza is produced throughout Central and Southern Italy. The best-known variant is Scamorza affumicata: smoked over straw or wood, giving the exterior a golden-brown to orange colour and a characteristic smoky aroma. Smoking also serves a preservative function, giving it a slightly longer shelf life than fresh mozzarella. In commercial kitchens, Scamorza affumicata is primarily grilled on a hot grill pan until a golden-brown crust forms (240°C / 464°F, 4–5 minutes), while the interior melts but the smoked shell remains intact. It is also melted on pizzas and bruschetta.
Scamorza: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 171251 smoked provolone approximation); INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione) Scamorza data — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 171251 smoked provolone approximation); INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione) Scamorza data.
Scamorza: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Thick slices of Scamorza affumicata grilled on a hot griddle until golden brown, served with rocket, lemon juice and olive oil.
Neapolitan pizza with melted Scamorza as the cheese layer, topped with Speck Alto Adige after baking.
Scamorza: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Place scamorza flat on a hot grill pan; the exterior caramelises to golden brown while the core melts softly. Turn only once to preserve the texture.
Slice Scamorza to 5 mm; thinner slices dry out in the oven. The smoked aroma intensifies during baking and adds an extra dimension to pizza.
Serve the white variety (bianca) sliced at cream temperature; its mild, lightly salted flavour acts as a bridge cheese between fresh and aged cheeses on an Italian cheese board.
Scamorza: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Scamorza: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an industrial and artisan product.
Scamorza: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Scamorza: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Full, mineral Campanian wine with citrus and almond notes; the firm acidity cuts through the fat of grilled Scamorza affumicata.
- Greco di Tufo DOCG
Fresh, lightly bitter and herbaceous; the Sardinian minerality complements the smoke profile of Scamorza affumicata without overwhelming its subtle milk flavours.
- Vermentino di Sardegna DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Scamorza
What is the difference between Scamorza and Mozzarella?
Both are pasta filata cheeses but Scamorza is drier, firmer and lightly aged (1–2 weeks), while fresh mozzarella is consumed directly after production. Scamorza is better for grilling due to its firmness; mozzarella is too soft and watery for grilling.
Can Scamorza be frozen?
Possible but not recommended: the texture becomes grainy after thawing. Use frozen Scamorza only in cooked applications (pizza, pasta) — no longer suitable for a cheeseboard or direct consumption.
How do I grill Scamorza correctly?
Cut into 1 cm thick slices, place on a hot dry grill plate (240°C / 464°F) and grill 4–5 minutes per side until golden brown. Don't leave it too long: over-grilling destroys the molten interior.
At what temperature should you store Scamorza?
Store Scamorza at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Scamorza professionally?
The primary professional technique for Scamorza is Grilling on hete grillplaat at 240°C for 4-5 min. Always verify core temperature with a calibrated probe thermometer.
Does Scamorza contain allergens?
Scamorza contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
