Spheroidal in shape, with a more or less outlined head, it is produced all year round in most of southern Italy. In Campania, the Sorrento peninsula, the upper Caserta area, Sannio, Irpinia and Vallo di Diano are considered areas of excellence. Milk, which can be pasteurized at 70-72° C for 20 seconds, is heated and coagulated with the addition of whey starter (whey from the previous day naturally acidified) and liquid calf rennet. After the curd has been broken, it is left to ripen on inclined planes in order to facilitate the draining of the whey. It is then spun, adding almost boiling water, and shaped by hand. Cooled in water, the scamorza is salted. It can be consumed immediately or after a short seasoning. Smoking and/or stuffing are possible.