Scamorza is known for its signature pear or flask shape. After stretching, the cheesemaker ties a string around the top of each cheese, one on each end of the string. The string is hung up on a hook or pole, and the cheeses are allowed to age for two weeks or so. This shape gave the cheese its name—scamorza means "beheaded" in Italian—but it can also be formed into other shapes, such as animals or birds.

Originating in the southern Italian regionof Basilicata, scamorza is a spun paste, or pasta filata cheese, made similarly to other spun paste cheeses such as mozzarella, provolone, caciocavallo, and string cheese. Younger than provolone, its semi-soft texture and flavour profile resemble that of a firm, dry mozzarella cheese.