Packaged Scamorza Affumicata cheese on a wooden surface with a white brick wall background

Scamorza Smoked

220g
€6,90
€6,90
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Packaged Scamorza Affumicata cheese on a wooden surface with a white brick wall background
  • Packaged Scamorza Affumicata cheese on a wooden surface with a white brick wall background
  • Scamorza Smoked
Scamorza Smoked

Italy · Cremona, Bergamo

Scamorza Smoked

€6,90
€6,90

Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note. Like the plain version Scamorza Bianca, this cheese is perfect for grating onto pizza and pasta dishes. It is also brilliant sliced on a cheeseboard with charcuterie, on top of a sandwich or with grilled or roasted vegetables. 
 
 
 
ProducerCaseificio del Cigno TypeSemi-soft RennetTraditional RegionCremona, Bergamo MilkCow RindNone
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Scamorza Smoked

Scamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches. Once the scamorza is dried, it is then smoked over flame. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.
Serving & Storage
Ingredients & Allergens

Milk, Starter Culture, Salt, Rennet

For allergens, see ingredients in bold.
Recipes

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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Caseificio del Cigno

Meet Our Producers

Caseificio del Cigno

Lombardy, Italy

Founded in the 1960s as a small artisanal workshop, it has grown into a well-established producer of fresh dairy products while maintaining a strong link to traditional Italian cheesemaking methods. The company specializes in mozzarella (for pizza and table use), ricotta, mascarpone, and scamorza, all made using carefully selected 100% Italian milk.

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