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1
Remove the scamorze from refrigeration at least one hour before grilling. The cheese must reach room temperature throughout; a cold centre will remain solid while the exterior burns. Press the centre of each cheese with a fingertip — it should yield uniformly, with no cold, firm core.
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2
Bring a cast-iron grill, griddle, or live wood embers to intense heat. The surface is ready when a drop of water evaporates on contact within one second. Place each scamorza whole — or halved crosswise if preferred — directly on the grill. Do not move them. After 2–3 minutes, visible charring will appear on the underside and the cheese will begin to swell and blister. The surface darkens and the smell shifts from warm milk to char and smoke: this is where the dish lives or dies — insufficient heat now will steam rather than grill the cheese, and the charred-bitter exterior that balances the molten interior will not form.
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3
Turn each scamorza once, using tongs or a wide spatula. Grill the second side for a further 2–3 minutes. The exterior should be dark, blistered, and slightly charred on both faces; the body of the cheese will have swollen noticeably and the interior, when the cheese is pressed lightly at its equator, will feel completely liquid.
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4
Transfer immediately to warmed plates. Serve whole or cut at the table — the molten interior runs from the cut. Arrange prosciutto d'Abruzzo and toasted bread alongside. Set a lemon wedge on each plate; the juice is squeezed over the charred surface at the table. The cheese stiffens within three minutes of leaving the heat; it waits for no one.