5 Best Scamorza Cheese Substitutes

The best scamorza cheese substitute is low-moisture mozzarella for unsmoked scamorza, and smoked mozzarella for scamorza affumicata. Both are in the same pasta filata family and deliver the same stretch, melt, and structure that makes scamorza so valuable in Italian cooking.

Scamorza was not a cheese I thought much about until an Italian friend served grilled slices of it at a dinner party, and I watched it go golden and crispy on the outside while staying molten in the center. It tasted like mozzarella’s more interesting cousin. I started looking for it at my grocery store and quickly discovered that most US stores do not carry it.

If you are in the same position, this guide covers what scamorza actually is, how to pronounce it, the difference between bianca and affumicata, the 9 closest substitutes mapped to each use case, where to find the real thing in the US, and how to use it on pizza and in recipes.

Key Takeaways

• Low-moisture mozzarella is the closest substitute for unsmoked scamorza bianca
• Smoked mozzarella is the closest substitute for scamorza affumicata, the smoked version
• Provolone dolce matches scamorza’s mild, slightly tangy flavor better than plain mozzarella does
• Young caciocavallo is the single most accurate structural match, since both cheeses are Southern Italian pasta filata
• Scamorza has lower moisture than mozzarella, which is why it browns better on pizza and does not make the crust soggy
• Trader Joe’s does not carry scamorza but does stock smoked mozzarella and smoked gouda as workable alternatives
• Eataly, Whole Foods, and Italian specialty delis are the most reliable US sources for the real thing

How to Pronounce Scamorza

Scamorza is pronounced skah-MORE-tsah. The “sc” in Italian makes a “sk” sound, the “o” is short, and the stress falls on the second syllable. In IPA it is /skaˈmɔr.t͡sa/.

The name comes from the Italian verb scamozzare, meaning “to behead” or “to cut off the top,” which refers to the way the cheesemaker pinches and ties the curd to form the characteristic knotted neck at the top of the cheese. A secondary theory traces the name to capa mozza or testa mozzata, both meaning “severed head.” Interestingly, in Southern Italian dialect, scamorza is also used as slang for a fool or a dimwit. The cheese is considerably smarter than that.

What Is Scamorza Cheese?

Scamorza is a southern Italian pasta filata (stretched-curd) cheese made from cow’s milk, produced primarily in Apulia, Campania, Calabria, Basilicata, Abruzzo, and Molise. It is in the same family as mozzarella, provolone, and caciocavallo. The curd is stretched in hot water until it becomes smooth and pliable, then shaped by hand into a round ball, tied with string about one-third of the way down to form a small head, and hung to dry for roughly two weeks.

That two-week aging is what makes scamorza different from fresh mozzarella. The drying reduces moisture, concentrates flavor, and firms the texture into something that holds its shape when heated, browns and crisps at the edges, and melts into smooth pools without releasing water into a dish. It is also sometimes called scamutz cheese in Italian-American communities, a phonetic Americanization of the Italian name.

Scamorza Bianca vs Scamorza Affumicata

These are the two main varieties of scamorza, and the substitute you choose depends entirely on which one your recipe is using.

Scamorza bianca (white/unsmoked) is the natural version. It has a pale ivory interior, a mild, milky, slightly tangy flavor, and a smooth, springy texture. Think of it as fresh mozzarella that has been firmed up and concentrated through light aging.

Scamorza affumicata is the smoked version, one of Italy’s most beloved smoked Italian cheeses. After the standard two-week drying period, the cheese is exposed to natural wood smoke, traditionally over flaming straw or beechwood, for a short time.

This gives the exterior a golden amber or tawny color and infuses the edible rind with a smoky, slightly sweet, nutty flavor. The interior stays milky and elastic while the outside caramelizes beautifully in the oven or on a grill.

Naturally smoked scamorza has a subtle, complex smoke that is very different from aggressively liquid-smoked cheeses, which can overwhelm a dish.

Scamorza vs Mozzarella

The question I get most often: is scamorza just a fancy mozzarella? No, but they are close relatives. Fresh mozzarella is made and sold the same day or within 24 hours, and it is wet, soft, delicate, and best eaten cold.

Scamorza is aged for two weeks, which removes moisture, firms the paste, and develops a more concentrated, tangier flavor.

On pizza, this distinction matters enormously. Scamorza on pizza stays put, browns to a glossy pull, and does not pool water onto the crust.

Fresh mozzarella releases steam during baking and can make a crust soggy if you are not careful. For any cooked application, scamorza performs more reliably.

9 Best Scamorza Cheese Substitutes

For Unsmoked Scamorza (Bianca)

1. Low-Moisture Mozzarella

Low-moisture mozzarella is the most practical, widely recommended substitute for scamorza bianca. It is in the same pasta filata family, has a similar mild, milky flavor, and melts into the same smooth, stretchy pools that scamorza does in pizza and baked pasta. The main difference is that low-moisture mozzarella is slightly blander and melts a touch faster.

Always use the block version, not fresh mozzarella balls. Fresh mozzarella has too much water and will do exactly what you are trying to avoid. Shred the block yourself for the best melt.

Galbani Whole Milk Low-Moisture Mozzarella 16oz is the block I keep in my fridge for exactly this kind of substitution. It is consistently ranked among the top mozzarella options on Amazon and melts cleanly every time.

Best for: Pizza, baked pasta, pasta al forno, grilled cheese, any hot application

2. Provolone Dolce

Provolone dolce is my personal preference for scamorza substitution because it gets closest to scamorza’s flavor. Both are pasta filata cheeses, both have a mild, slightly tangy, buttery character, and provolone dolce specifically has the gentle, approachable profile that matches scamorza bianca without the sharpness of aged provolone piccante.

It browns and crisps similarly to scamorza, holds its shape for pan-frying, and works beautifully in baked dishes where you want a pulled, stretchy melt with actual flavor behind it.

BelGioioso Sharp Provolone 5oz is the piccante-style version, which is excellent for recipes calling for aged scamorza or a more assertive flavor. For the closest match to mild bianca, look for a younger provolone dolce at your deli counter.

Best for: Pizza, grilling, pan-frying, baked dishes, anything where scamorza’s tang matters

3. Young Caciocavallo

Young caciocavallo is the single most accurate structural match for scamorza. Both are Southern Italian pasta filata cheeses, both are hung to age after stretching, and young caciocavallo (under six months) has nearly the same mild, slightly tangy pull that fresh scamorza delivers. The flavor is a touch more complex and the texture is slightly firmer.

The challenge is availability. If you have a good Italian specialty deli nearby, it is worth asking for. For a full comparison of when caciocavallo and scamorza are interchangeable and when they differ, the caciocavallo cheese substitute guide covers the distinction in detail.

Best for: Pizza, pasta, grilling, any application where you want the closest possible pasta filata match

4. Fontina

Fontina is an Italian Alpine semi-soft cheese with a mild, buttery, slightly earthy flavor and one of the most luxurious, silky melts of any cheese in this list. It does not have scamorza’s stretch or the same pasta filata structure, but for gratins, pasta bakes, and layered dishes where you want a smooth, creamy melt, Fontina is outstanding.

It is slightly richer than scamorza and will not crisp or hold shape the same way for grilling or pan-frying. For anything baked or sauced, it is a very satisfying substitute.

Italian Fontina Cheese sold by the pound is the authentic Italian version from igourmet, confirmed active on Amazon, and genuinely excellent quality.

Best for: Gratins, baked pasta, pasta sauces, fondue-style dishes

5. String Cheese

String cheese is literally low-moisture mozzarella in stick form, which makes it a legitimate pasta filata substitute that most people overlook. Shred or tear a few sticks and use them in any baked or pizza application. It is the budget-friendly move that actually works.

The flavor is very mild and slightly sweet, without scamorza’s tang. It works best when scamorza is playing a supporting role in a dish rather than being the main event.

Sargento Mozzarella String Cheese 12-Count is a reliable, widely available option. Shred the sticks by hand or with a box grater before using.

Best for: Budget pizza, quick pasta bakes, family-friendly dishes

For Smoked Scamorza (Affumicata)

6. Smoked Mozzarella

Smoked mozzarella is the closest substitute for scamorza affumicata. It is fresh mozzarella that has been exposed to wood smoke, giving it a golden-amber exterior and a smoky, slightly sweet flavor. The paste inside stays soft and milky, and it melts in the same way as scamorza affumicata in a hot oven.

One thing worth knowing: US smoked mozzarella is often more aggressively smoked than Italian scamorza affumicata. If the smoke flavor is coming through too strong in your dish, mix half smoked and half regular low-moisture mozzarella to dial it back.

BelGioioso Smoked Mozzarella Ball 8oz is confirmed active on Amazon and is also available at Whole Foods. It is hickory-smoked with a genuine amber rind and is the most accessible smoked mozzarella for this substitution.

Best for: Pizza, baked pasta with a smoky character, scamorza affumicata dishes

7. Smoked Provolone

Smoked provolone is another strong substitute for scamorza affumicata, particularly for dishes where you want the cheese to hold its shape under heat. It has a firmer body than smoked mozzarella, a more assertive smoky and tangy flavor, and melts well without separating. For grilled or pan-fried applications where the smoke is an important flavor note, smoked provolone often outperforms smoked mozzarella.

Look for it at the deli counter, where it is usually sold by the pound as a round wheel or loaf.

Best for: Grilling, pan-frying, robust pasta bakes, sandwiches with a smoky note

8. Smoked Gouda

Smoked gouda is a Dutch semi-hard cheese with a creamy, nutty, mildly sweet interior and a naturally smoked dark wax rind. It is not in the pasta filata family, so it does not have scamorza’s stretch, but the smoke flavor and the smooth, even melt are genuinely good in cooked dishes.

It holds up well to higher temperatures and produces a satisfying golden crust. For pizza or baked pasta where the smoky character is the main goal and the stretch is secondary, smoked gouda is a reliable choice. Trader Joe’s sells a solid smoked gouda when you cannot find scamorza affumicata anywhere else.

Best for: Pizza, gratin-style dishes, cheese boards, recipes where smokiness is the priority

9. Smoked Cheddar

Smoked cheddar is a firmer, sharper option that works as a last-resort substitute for scamorza affumicata. It has good smoke character but a more assertive sharpness that can overpower mild dishes. The melt is decent but the texture is denser, without any of scamorza’s elasticity.

Use it sparingly or blend it with regular low-moisture mozzarella. Good ratio for a blend: one part smoked cheddar to two parts mozzarella. That gives you the smoke without overwhelming the dish.

Best for: Baked dishes where you need smoke and a strong cheese flavor, blended with mozzarella

Scamorza on Pizza

Scamorza is prized as a pizza cheese in Southern Italy precisely because of its lower moisture. Less water in the cheese means less steam during baking, which equals a crispier crust and better browning on the cheese itself. Scamorza on pizza melts into a glossy, pulled layer with caramelized edges instead of the softer, wetter pools that fresh mozzarella creates.

For scamorza pizza at home, slice it thin and add it before baking. Smoked scamorza (affumicata) adds a wonderful campfire character to a white pizza or a pizza topped with sausage and roasted peppers. If the smoke is coming through too strong, blend it with plain low-moisture mozzarella at a 50/50 ratio and add it toward the last few minutes of baking.

The best substitute for scamorza on pizza is low-moisture mozzarella, which replicates the melt and crust-crisping behavior most accurately. For a smoky pizza, smoked mozzarella or smoked provolone.

Scamorza Recipes and What to Make With It

Scamorza appears in some of the most satisfying dishes in Southern Italian home cooking. These are the applications where it really shines, and where its substitutes need to perform:

Scamorza alla piastra is the simplest and most impressive: thick slices of scamorza grilled or seared in a cast-iron pan until golden and crispy on the outside, then served immediately with prosciutto or a drizzle of honey. Young caciocavallo or provolone holds up best to the direct heat.

Pasta al forno (baked pasta) with scamorza, béchamel, and Parmigiano-Reggiano is a classic in Campania. Low-moisture mozzarella is the most practical substitute here. For the smoky Neapolitan pasta e patate (pasta and potatoes with smoked scamorza), smoked mozzarella is the right call.

Scamorza in carrozza is a fried cheese sandwich from Naples, where thick scamorza slices are dipped in egg and breadcrumbs and fried in olive oil. Provolone or low-moisture mozzarella holds up well in this application.

For more ideas in the pasta filata cheese family, the Suluguni cheese substitutes guide covers the Eastern European stretched-curd cousin to scamorza with its own recipe applications.

Where to Buy Scamorza Cheese in the US

Scamorza is easier to find than it used to be, but you still need to know where to look.

Eataly carries both Guffanti Scamorza (plain bianca) and Di Stefano Smoked Scamorza available in-store and via same-day delivery. This is the most reliable dedicated source for both versions.

Whole Foods stocks BelGioioso Smoked Scamorza-Rella in the specialty cheese section. Worth knowing: it is a US-made mozzarella-provolone hybrid in log/sliced form, not a traditional hung pear-shaped Italian scamorza, but it works well for pizza and cooking.

Italian specialty delis are the best in-person source for the real pear-shaped scamorza. Ask the cheesemonger if they have it hanging behind the counter, since it is often not on display.

Trader Joe’s does not carry scamorza but stocks smoked mozzarella and smoked gouda that work as affumicata substitutes.

Online: Amazon has the Scamorza Affumicata Smoked Cheese 8oz confirmed in stock. For the full Italian cheese experience, the igourmet Italian Cheese Sampler with 8 regional Italian cheeses ships expedited in insulated packaging and includes Provolone Piccante and other Southern Italian varieties in the same family as scamorza.

Storing Scamorza and Its Substitutes

Scamorza has lower moisture than fresh mozzarella so it keeps better, but it still needs proper storage to stay fresh. Plastic wrap traps the cheese’s off-gassing and develops an ammonia note over time.

Formaticum cheese storage bags are the professional solution. The breathable French paper keeps scamorza, provolone, and low-moisture mozzarella at the right humidity without the plastic problem. Pull scamorza out of the fridge 20-30 minutes before cooking so it cooks evenly and the center heats through before the outside burns.

For a proper presentation on a board, the ChefSofi charcuterie board set includes four steel knives and ceramic bowls for accompaniments. Scamorza’s distinctive hanging shape makes a striking centerpiece paired with prosciutto, olives, and a drizzle of Calabrian chili oil.

Frequently Asked Questions