Semi-soft spun curd cheese made from cow's milk, rennet and lactic enzymes.
During processing, the curd is cooked in boiling water, cut into slices and worked by hand. Once cool, it is soaked in brine for half an hour and then left to mature. After this last phase, the scamorza is exposed for a few minutes to the smoke produced by burning damp straw. This gives it its typical amber colour and intense smoky flavour.