Scamorza, an excellent stretched-curd cheese, is also made from the high-quality fresh milk of cows raised in the Campania region. This traditional product’s name appears to derive from its distinctive shape, reminiscent of a “capa mozza,” which in Italian means “severed head.” Spherical with a small protuberance, it’s bound with natural fibers and has a distinctive, aromatic flavor. A short aging period gives it a smooth, ivory-white rind. For a bolder flavor, choose smoked scamorza, which stands out not only for its brown rind but also, above all, for its unique smoked process, which gives it an extra kick: it’s smoked over a straw fire. It’s excellent paired with a white or young red wine, so as not to overshadow the cheese’s exquisite flavor.