Scamorza or Provola is an Italian stretch-curd cheese which is traditionally available in classic or smoked version. Classic scamorza has a very light taste, while smoked scamorza has a little stronger taste. It can be eaten singularly or employed in many recipes. At the restaurant you can also find simple grilled or baked scamorza cheese (usually it is used smoked cheese when served grilled or baked).
In the following photo you can see a grated smoked scamorza cheese.
@user_not_found I prefer mine smoked, on my point of view, it taste better.
@user_not_found This looks delicious, 
Oh wow @user_not_found that looks so delicious! And I’m a cheese lover, so you can imagine how much I’d love to try it.
I see that you also call it provola. Is it similar to provoleta? In argentina it’s very common to eat it before asado (argentine barbecue). We also have provolone pizza (so many words with the same roots gets me confused about whether it’s the same cheese or not!)
@ValeriaA Have looked for provoleta, it is a particular preparation with provolone. I don’t know if provolone is the same everywhere, but in Italy we have this cheese and provolone may be both classic and spicy (at the fact it isn’t not really spicy, just a little stronger in taste). But provolone is not the same of provola. Scamorza Cheese, if classic, has a very soft taste, will smoked one has a strong flavor (it is also generally more salty).
Got it now @user_not_found ! Thanks for clarifying all of these differences.
Sometimes it’s crazy to think that there are so many different types of cheese! I wonder if I will ever try the majority of them…
@ValeriaA not only there are many cheeses, there are even regional cheeses too. Some names? Bitto, casera, San Ste… cheeses produced in specific areas and some of which are not even known outside that specific Italian area, so surely not known abroad too (San Ste, for example). A thing not many people know, for example, is that pizza is not only made with mozzarella: sometimes it can be made with another cheese, called “stracchino”, which is especially used in a very soft regional pie similar to pizza but very very very soft (you cannot eat it with hands if real-time cooked, it is too soft for this) called “cheese pie”, like this with also basil pesto sauce. There is literally an entire world to discover just for cheeses.
Hello @user_not_found ,
Thank you for sharing this delicious post with us and those yummy photos.
I tasted smoked Scamorza about two years ago in Rome, and I still don’t know if I like it or not! Just as you said, the taste is very strong and a bit weird when you have it for the first time.
On the other hand, when it comes to Italien cheese, I’m a huge fan of Parmigiano and Burrata.
@BorrisS Burrata is really delicious.
Hello @user_not_found ,
Yes indeed, the Burrata in foglia, I think I can eat tones of it.
Well @user_not_found I have tried some cheeses that melt so much you can’t eat it with hands. It’s like a cream cheese you can cut when cold, but once you heat it up it’s difficult to eat (even with a fork!)
@ValeriaA In this case it’s the whole pie (this which is similar to a pizza) which cannot be eaten with hands when it is just cooked, as it is so thin and so soft it is between the solid and liquid. It’s a very very very thin pie. And yes the Stracchino Cheese is creamy so it cannot be eaten with hands too.
