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Until last week, I had only ever eaten Scamorza cheese, and the smoked version at that, in restaurants, mainly Carluccio’s, if I am honest. I’ve always loved the smoky taste, and unyielding texture, like a rubbery mozzarella, whose close cousin it is, being an Italian cow’s milk cheese. Traditionally, Scamorza is a product of Puglia, but it’s now made (both unsmoked and smoked) across Italy. It also helps that, as I don’t eat bacon, it has that lovely smoky taste, you rarely find in a non-meat diet. And it’s a whole different (non) beast from that faintly repellent processed smoked cheese in the brown cellophane sausages.

Then, when I was prowling around my local Whole Foods in Camden,  hiding in the canned goods aisle from several fashion industry colleagues I really didn’t need to see me in my fetching PJs ‘n’ cardi combo, I caught sight of some Scarmorza in the cheese section and decided to experiment. And blow me down if it doesn’t make the most delicious sandwiches.

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I used a Pain de Campagne, spread it liberally with Dijonnaise (I fear it will be some time before I run out of Maille mustard products), and layered up sliced cherry tomatoes, basil leaves and thick slices of Scamorza.

Not exactly rocket science. Not a recipe even. Let’s call it a serving suggestions. But no less scrumptious for all that.

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12 comments

Reply

Mmm, delicious. I love mine with a little olive oil & balsamic!

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serving suggestion or recipe, it’s one I will absolutely have to try. Sounds and looks scrumptious.

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I never heard of it, thank you for sharing. Definitely want to try this, sandwich looks great!

xoxo

http://www.lolitainthemix.blogspot.com

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Ooh, this looks perfect for lunch in the office too. I need to go off for the trail of the search of Scamorza…

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Sounds brilliant.

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Im loving “Applewood” cheese at the momment.

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There is an incredible Scamorza starter at Osteria Basilico in Notting Hill.

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Day 2 of no carbs for me and that sandwich is killing me…. * eats another almond*
@scotdownsouth

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Hmm, I don’t think the smokiness would work with tomatoes for me…

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I am still waiting for the LLG Cooks (or LLG Serving Suggestion) book.

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