Mozzarella con latte di bufala affumicata

Mozzarella with smoked buffalo milk is a traditional cheese from Campania; the caseificio Pugliese offers a buffalo version. The Mozzarella with smoked buffalo milk or scamorza is named after its shape which reminds to a 'cut-off head'. The scamorza shows a white colour, typical of the milk used, and a delicate, pleasant and soft texture. The scamorza can also be consumed after a few months thanks to its stretching which lasts longer during the production. This makes the cheese firmer and also more resistant to the smoking process, that since ancient times is used to give the cheese a longer shelf life. Before being aged, the scamorza is tied at its extremities. In this case, the buffalo's milk gives the provola more flavours compared to the provola made with cows milk. The taste is typical of this cheese, with smoked notes.