white block scamorza

It is a spun paste cheese made from pasteurized whole milk.
After pasteurisation of the milk, ferments are inoculated and rennet is added. Coagulation takes 20-40 minutes at a temperature of 30°-35°C. The resulting curd is broken up into hazelnut-sized granules and left to settle at the bottom of the boiler.
After a few hours of maturation, the paste, cut into strips of about one cm thick, is immersed in water at 75 ° – 85 ° C and spun.
When the spinning process is over, the pasta is formed, shaping it to give it the desired shape.
After cooling in running water, the scamorza is placed in brine for about half an hour.
It is then left to mature for about 40 days and vacuum-packed.

With request and surcharge it can also be cut in half and vacuumed.