Important regional pasta filata cheese. It is made by first slicing curd's from cows milk into strips with a mezzaluna (two-handled crescent- shaped knife), leaving them to ferment and develop flavor for at least a few days, then cooking the curds in boiling water, forming large balls that are tied up a one end (or placed in nets), then soaked in brine. Scamorza is sometimes smoked.

Like a firm, slightly salty mozzarella.

Scamorza is an Italian cow's milk cheese. It can also be made of other milks, but that is less common. It is a close relative of mozzarella.