Hand-shaped and cold-smoked Campania cheese with a tawny rind and caramel.
Smoked Italian pasta filata cow's milk cheese from Campania. Chewy, sweet, smoky. The pizzeria pick. Order online from The Cheese Store of Beverly Hills.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Casolare Scamorza Affumicata comes from Caseificio Il Casolare in Battipaglia, down in Campania. It's a pasta filata cow's milk cheese, shaped by hand into the signature pear form, tied at the top, and cold-smoked over natural wood until the rind takes on that tawny color.
The paste is semi-soft and chewy with the elastic pull that pasta filata cheeses are known for. On a fresh blade you can see the moisture, really bright, still moist all the way through. The smoke leads on the palate without overwhelming, with a sweet caramel note pulling underneath, and it finishes clean.
This is a favorite of the pizza restaurants we sell to, the ones that really know Italian pizza. Pull it apart by hand rather than slicing it and the texture comes out even better when it melts. A more flavorful move than mozzarella when you want some smoke in the mix.
Semi-soft and chewy with the elastic pull of a stretched-curd cheese. The paste is dense and slightly springy, with a smooth tawny rind that gives way to a paler interior.
Smoke leads the palate without overwhelming it, backed by the sweet, milky pull of a pasta filata cow's milk cheese. Bright and moist on a fresh blade.
The smoke lingers in the mid-palate for a moment after the swallow, with a sweet caramel note trailing behind it.
Sweet fresh-milk character underneath the smoke, with the buttery elasticity that pasta filata cheeses are known for.
A light toasted sweetness from the smoke that reads almost like caramel, more than a true nutty note.
Gentle wood-smoke character is the only earthy pull, clean rather than barnyardy.
No heat or piquancy, just a mellow smoked cow's milk cheese.
Natural rind
The natural rind takes on a tawny color from the cold-smoking and carries most of the smoky aromatics, edible and tightly bound to the paste.
Scamorza Affumicata stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The smoke and sweet milk want a red with enough fruit to meet them halfway, or a crisp lager to reset the palate between bites.
Smoked scamorza loves tomato and a little heat, the acidity and chili cutting through the richness of the melted paste.
Video represents style and type of cheese - may not be an exact match in all cases.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“A southern Italian pasta filata house working in the Campanian stretched-curd tradition, hand-shaping every scamorza by the cord-tied pear and finishing with a natural cold smoke.”
Hand-pulled cow's-milk curd shaped into cord-tied pears, brined, then cold-smoked over natural wood for the signature tawny rind and caramel-edged flavor.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
