Details
Details
Scamorza is a stretched-curd (pasta filata) cheese of southern origin made from cow’s milk with a very short maturing period.
Scamorza can be either fresh (with a thin straw-yellow rind, white and uniform inside with a few holes and a typical elastic texture) or smoked (brown in colour and with a firmer texture). When fresh, it has a sweet and delicate flavour, with aromatic hints of milk, while when smoked it has a stronger taste. In addition to be excellent to enrich salads or skewers, thanks to its characteristic property of “going stringy” scamorza is ideal for baked dishes to give your preparations a slight browning au gratin. Another way to enjoy it is to cut it into slices 2- 3 cm thick, either cooked on a baking tray or grilled, accompanied by chestnut honey.
Scamorza is therefore ideal for filling a large amount of dishes, also excellent grilled or fried, and can be kept for a long time in the refrigerator (up to 20 days, wrapped in a clean cloth) and implies no waste at all: even the dark skin of the smoked version is tasty and edible.
Additional Info
Additional Info
Manufacturer | Chiodo Ferrante srl |
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Place of origin | Ripalta Cremasca (CR) |
Weight/Volume | about 330 g |
Vacuum-packed | No |
Ingredients | Cow's milk, rennet, salt, milk enzymes. |
How to preserve it | In the refrigerator for some weeks. Once cut keep it in the fridge taking care to cover the cut with a cling film or an aluminum foil. |