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What is it?

Pronounced ska-MORT-sa, this cow’s- or cow-and-sheep’s-milk cheese is made like mozzarella but gets hung with string to dry for about a week. The hanging  promotes a slightly waxy exterior and gives the cheese its snowman shape. It’s also responsible for the name, which translates from the Italian for “beheaded.” Gallows  humor aside, scamorza is a great melter, perfect for pizza, lasagna, or grilled cheese sandwiches. Because it’s drier, it’s a good cheese to pair with wet ingredients like  zucchini. Its flavor is slightly tangier than mozzarella, and when eaten out of hand, it has a pleasant, somewhat chewy texture. Scamorza is often smoked, which adds  another layer of flavor.


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