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Pronunciation: [skah-MOHR-tsah]

Today this Italian cheese is usually made from whole cow's milk (sometimes mixed with sheep's or goat's milk), though it was originally made only from buffalo milk. It's a pasta filata type of cheese that is basically a very firm, slightly salty mozzarella. Scamorze, which contains about 44 percent milk fat, has a creamy white color and a mild, nutty flavor. It's sold in small ovals or gourd shapes and can sometimes be found smoked. Scamorze can be used in much the same way as mozzarella, generally as a table cheese or in cooking.