Scamorza is a cow’s milk cheese from southern Italy. It can also be done with other milks, but is less common. It is a stretched curd cheese, in which the fresh curd matures in its own whey for a few hours to allow the development of acidity through the process of converting lactose into lactic acid. Artisan cheesemakers generally give the cheese a round shape, then tie a string around the mass one-third from the top and hang to dry. The resulting shape is pear-shaped. This is sometimes referred to as “strangling” the cheese.