Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
 
After two weeks of ripening, the cheese is sold as it is or smoked. The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.

Scamorza

The Mozzarella Company

Fresh, mild and delicate chevre. This kind of cheese is used for snacks and breakfast and has a flavour of herbs.

Texas Goat Cheese

Chilli Caciotta (La Cocina Caciotta) is a semi-soft cheese by Dallas based Mozzarella Company. It is a Texas version of Monterey jack that is uniformly mottled throughout with a blend of spicy chillies. Produced with pasteurized cow's milk, the cheese is aged for two months. Chilli Caciotta is also available in two other variations: – Ancho Chile: a less spicy version– La Cocina: a spicy version Chilli Caciotta has a smooth, thick texture with spicy, warm aromas of pepper and cinnamon. Flavours are mild, creamy with a hint of salt. The kick of peppery spicyness builds up slowly in the mouth, evocative of enchilada sauce and jalapeno peppers. Accompany the cheese with a Syrah, a Rioja or with a Mexican beer such as Modelo Especial.

Chile Caciotta

Goats' Milk Caciotta is a semi-soft goat's milk cheese made by Dallas based Mozzarella Company. It is a Texas version of Monterey jack that is uniformly mottled throughout with fresh herbs or spicy chillies. Produced with pasteurized cow’s milk, the cheese is aged for one month. It is available in three varieties:– Ancho Chile: speckled with mild ancho chilli peppers– Mexican Marigold Mint: seasoned with mint flavour– Traditional: plain versionGoats' Milk Caciotta has a creamy, thick texture with sharp, goaty aroma. Flavours are mild, creamy with the chillies providing a smoky, herbal flavour rather than a spicy kick. Accompany the cheese with a Tempranillo or with a Shiraz.

The Mozzarella Company

Scamorza

Texas Goat Cheese

Chile Caciotta

Goats' Milk Caciotta

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