Characterised by a spherical shape, with more or less pronounced top part, Scamorza Cheese is mostly produced in Southern Italy, throughout the year. In the Campania Region, the following areas are known as the Top Quality production areas: the Sorrento peninsula, the area around Caserta, the Sannio, the Irpinia and the Diano Valley. Milk, that can be pasteurised at 70-72°C for 20 seconds, is heated, then clotted by adding a natural whey starter (the whey of the previous day production, that has undergone a natural acidification process) and liquid calf rennet. After breaking the clotted mass, it is let drain and mature on inclined tables. Afterwards, the “filatura” phase is realised, using nearly boiling water, followed by manually moulding. Once Scamorza Cheese is cooled down in water, it undergoes a “salting” phase. It can be consumed immediately after production or after a brief maturation. Scamorza Cheese can be smoked and/ filled.