Recipes › Cheese › Smoked Scamorza Cheese Recipe

Smoked Scamorza Cheese Recipe

Recipe by Pedro M. A. Neves

Smoked scamorza is a stretched-curd cheese that develops a beautiful golden-brown exterior and creamy interior when gently warmed or grilled. This Southern Italian delicacy showcases the natural smokiness imparted during traditional cold-smoking processes. Serve it as an elegant antipasto, melted over bread, or paired with cured meats and fresh vegetables.

Ingredients

• 400g (14 oz) whole smoked scamorza cheese, preferably from Campania or Basilicata
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 4 grams (1 teaspoon) fleur de sel or fine sea salt
• 2 grams (½ teaspoon) freshly cracked black pepper
• 8 grams (2 teaspoons) fresh rosemary leaves, finely chopped
• 4 grams (1 teaspoon) dried oregano
• Crusty bread for serving
• Fresh arugula or mixed greens for plating (optional)

Instructions

1. Remove the smoked scamorza from refrigeration 10 minutes before cooking to bring it to room temperature, which ensures even melting and better flavor development.

2. Cut the scamorza into 8 equal slices, each approximately 5 cm (2 inches) thick, using a sharp knife with a gentle sawing motion to avoid squeezing the cheese.

3. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes until moderately hot. Do not use oil in the pan for this initial step.

4. Place 4 slices of scamorza in the hot pan, leaving 2 cm (¾ inch) space between each slice. Cook for 2–3 minutes until the bottom develops light golden-brown spots and begins to soften.

5. Carefully flip each slice using a thin spatula and cook the second side for 2–3 minutes until both surfaces are lightly caramelized and the cheese is warm throughout but still holding its shape.

6. Transfer the cooked cheese to a warm plate. Repeat steps 4–5 with the remaining 4 slices, or cook all together if your pan is large enough.

7. Drizzle the cooked scamorza with extra virgin olive oil and fresh lemon juice while still warm, then season generously with fleur de sel, black pepper, rosemary, and oregano.

8. Serve immediately alongside crusty bread for dipping or as a base. Arrange fresh arugula around the plate if desired for color and peppery contrast.

Substitutions

• For a vegetarian variation (though scamorza is naturally vegetarian), substitute with smoked provolone if scamorza is unavailable in your region.
• Replace fresh rosemary with fresh thyme in equal measure for a lighter herbaceous note.
• Substitute lemon juice with aged balsamic vinegar (5 ml or 1 teaspoon) for deeper, more complex acidity.
• Use smoked mozzarella di bufala if scamorza is not accessible, though texture and smokiness will differ slightly.

Tips

• Do not overcrowd the pan; cook in batches to allow proper browning and prevent steam from making the cheese rubbery.
• Keep the heat at medium-high rather than high to gently warm the interior without causing the exterior to burn before the inside softens.
• Scamorza is best served within 2–3 minutes of cooking, as it hardens as it cools. Have your plate and accompaniments ready before cooking.
• For extra indulgence, add a thin layer of peperoncini (hot pepper paste) or fresh chili flakes just before serving.

Smoked scamorza originates from the Campania and Basilicata regions of Southern Italy, where it is traditionally made from cow's milk using the pasta filata (stretched-curd) method, then cold-smoked over aromatic woods. This preparation is a modern take on the classic Italian antipasto tradition and reflects the region's rich dairy heritage.

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