Italian Cheeses 1: Scamorza e Primosale

I bought these two varieties of Italian cheese from Quattro Stagioni.
Scamorza cheese is a cow milk cheese from south Italy. It can be either smoked or unsmoked, and I bought the smoked variety. I am not crazy for this cheese on its own, but I like it when grilled and paired with classic Italian products such as sun dried tomatoes, olives, preserved mushrooms or Parma ham.
I lightly grilled this on a frying pan and complemented it with strips of sun dried tomatoes. I will do this again. A well spent $4.10!

Primosale is a type of Pecorino cheese (Italian goat cheese) salted and aged for only about a month. Silky and tender in texture, its relatively simple flavour pairs a very mild saltiness with a hint of sourness. Definitely recommended to those who like fresh cheeses. As always, this is best enjoyed at room temperature, so let it rest outside the fridge for at least 15-20 minutes before savouring.
Unfortunately it is quite expensive, as I paid $5.90 for a a very small slice.