This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. It can also be made from other milks, but that is less common. Scamorza can be substituted for mozzarella in most dishes, but the resulting taste will be much stronger and queso mozzarella dominant.
It is reputed to melt better in baking. The term may come from the Italian phrases capa mozza or testa mozzata, both meaning “severed head”. This would also explain the use of “scamorza” in regional Italian to mean “fool” or “idiot”. In Italy, scamorza is more commonly made in the south rather than the north. Strictly speaking, scamorza is a product of Apulia and Calabria. However, it is available across the country, both in the unsmoked and smoked forms. Italy’s scamorza is smoky stand-in for mozzarella”.