Scamorza is a southern Italian cow's-milk cheese made by the pasta filata ("spun-paste") method — the same stretched-curd technique behind mozzarella — but drained, lightly dried and aged a little longer, so it is firmer and sliceable rather than soft and wet. Recognisable by its pear or gourd shape cinched with a string, it is often sold smoked (affumicata).