Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cheese made from cow's milk, or less commonly from milk of other species. It is a pasta filata cheese, in which the fresh curd is left in its own whey for several hours to allow the acidity to develop as lactose converts to lactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, before hanging it to dry, leaving the resulting cheese in a pear-like shape. This process is sometimes referred to as "strangling" the cheese.
Scamorza is usually white, but when smoked the cheese has an almond colour with a lighter interior. Scamorza can be substituted for mozzarella in most dishes.
