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.

Edible crust.

Ingredients: Whole cow’s milk, salt, rennet.
Size: about 4 kg.
Packaging: vacuum bag.
Duration of the packaged product: 30 days.

ALLERGENS: Milk and milk proteins.

Product features:
SHAPE, elongated cylindrical (salami);
OUTDOOR ASPECT, has a straw colour, the skin is smooth, shiny and homogeneous, of medium consistency.
ASPECT INNER, the paste is cream-coloured, the structure fibrous and semi-hard consistency, the cut is uniform and homogeneous;
Odor, the nose has a delicate smell of butter and cooked milk;
TASTE, sweet, slightly salty, very pleasant and appetizing.

Availability: all year round, but by order.

Food pairing: It can be enjoyed cold, diced with tomatoes, in salads or with vegetables in general, but it is recommended, to fully appreciate the qualities, to eat it heated in the oven, microwave or pan, but always hot. It is also excellent sliced to place in sandwiches.

Oenological pairings: white wine.

MEDIUM NUTRITIONAL VALUES per 100 gr of product:

• Energy value kcal 247.05
• Energy value KJ 1032.66
• Protein 14,7 gr
• Carbohydrates 2,2 gr
  of which sugars 1,15 gr
• Fats 20 gr
  of which saturated fatty acids 13,5 gr
• Salt 0,34 gr