Scamorza

A creamy blank-canvas ready for your creations.

The Story

When Paula Lambert took her first bite of mozzarella, she knew it was meant to be. Since 1982, she opened a tiny factory in downtown Dallas making her cheeses with old-fashioned techniques. Now, the Mozzarella company produces more than 200,000 pounds each year — entirely by hand.

Quick Facts

Country of Origin: United States - Connecticut
Milk Type/Treatment: Cow
Rennet Type: Animal

This flavorful pear-shaped cheese is as tasty as it is versatile. Its elasticity and stringy texture make it a perfect substitute for mozzarella in baked dishes or layered with prosciutto.