Scamorza is a cow’s milk cheese similar to mozzarella known for its pear-like shape. The texture of scamorza is chewier and has quite a bit less moisture than mozzarella. To make scamorza, cheese makers allow fresh curd to mature in its own whey to allow its acidity to develop. The cheese is generally formed into a round shape (then often dipped in wax), tied and hung to dry, a process sometimes referred to as the strangling of the cheese. 


Scamorza is more common in the south of the peninsula, particularly in Puglia. Grilled scamorza is a traditional dish in Neopolitan cooking. 


In Southern Italian dialect the word scamorza means “dunce.” Probably this relates to its shape (somewhat like a pear), with its prominent and distinct pointed “head” which is formed by the cord that is used to hang the cheese while it is being processed.