Buffalo scamorza



Buffalo Scamorza is a cheese made exclusively from buffalo milk. Unlike cow’s milk scamorza, it has a softer and whiter rind, a more humid consistency and a stronger flavour, given by buffalo milk.


White and smoked

Size: from 250 gr to 500 gr vacuum packed




Buffalo scamorza is a cheese that enchants palates with its delicacy and enveloping flavour. This dairy product, made from buffalo milk, has an ancient history and a deep-rooted tradition in the Italian regions.


Buffalo Scamorza, Origins and Production Process

Buffalo scamorza is a variant of scamorza, a pulled-curd cheese. Its production begins with fresh buffalo milk from farms located in the provinces of Naples, Caserta and Salerno, the same areas that are famous for the production of buffalo mozzarella.


Buffalo Scamorza, This is how it is made:

Curdling and Spinning: Buffalo milk is coagulated with the addition of rennet. The curd is then heated and spun into an elastic dough.

Moulding: The spun paste is moulded into spherical or pear shapes. At this point, the scamorza can be eaten fresh or smoked.

Smoking: The smoked buffalo scamorza is exposed to wood smoke, which gives it a characteristic taste and a golden colour.


Buffalo scamorza, Characteristics and Nutritional Properties

Buffalo scamorza has some distinctive characteristics:

Soft, white rind: Unlike cow’s milk scamorza, buffalo scamorza has a softer, white-coloured rind.

Moist consistency: Its consistency is wetter than traditional scamorza.

Strong flavour: Buffalo milk gives it a more intense and enveloping flavour.

Nutritionally, buffalo scamorza is a source of high-quality protein and contains calcium and phosphorus. Here are the average values per 100 grams of buffalo scamorza:

Energy: 307 Kcal / 1274 KJ

Fats: 25.0 g (of which saturated fatty acids 16.6 g)

Carbohydrates: 0 g (sugars 0 g)

Protein: 20 g

Salt: 3 g

Fibre: 0 g


Buffalo Scamorza in cooking

How to Enjoy Buffalo Scamorza

Buffalo scamorza is a versatile cheese that lends itself to various preparations:

Smoked Appetisers: Cut into thin slices, smoked buffalo scamorza is perfect for appetisers. Accompany it with prosciutto, olives and rustic bread.

Pasta and Pizza: Grated or diced, buffalo scamorza melts well on pasta or pizza, giving it a unique flavour.

Salads and Sandwiches: Add it to salads or sandwiches for a touch of creaminess and flavour.

The Legend of Antica Mozzata di Battipaglia

Buffalo scamorza is linked to an ancient legend. It is said that the Etruscan nymph Baptì-Palìa jealously guarded the secret of ‘Mozzata di Bufala’, a delicious food reserved for the gods. The legend tells how the young shepherd Tusciano came to know the secret and revealed it to the mortals, incurring the wrath of the gods. Since then, buffalo scamorza has carried the magic of that thousand-year-old legend.

In conclusion, buffalo scamorza is a gastronomic treasure to be enjoyed with respect for tradition and gratitude for its unique flavour.

Translated with DeepL.com (free version)


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