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.
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.