Preheat a charcoal barbecue or char-grill over high heat. Brush scamorza with olive oil, grill in batches, turning once with a sharp-edged spatula, until golden (1½ minutes each side). Be careful as cheese may stick. Season to taste, drizzle with extra-virgin olive oil and serve with lemon wedges.
Note Scamorza is an Italian cow's milk cheese. It's available,
smoked (affumicato) and natural, from Italian delicatessens.