Scamorza white seam
cow's stretched-curd cheese
Product code
Availability
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.
Whole cow milk, salt, rennet.
Allergens: Milk and milk derivatesMilk origin:
Italy
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;
AROMA, the nose has a delicate smell of butter and cooked milk;
TASTE, sweet, slightly salty, very pleasant and appetizing.
- Food pairings:
Cold, in salads, heated in the oven, microwave, or pan
- Wine pairings:
White wine
Product code
Availability
Unit of measurement
Kilo
Package Type
Vacuum bag
Weight per piece
From 4 to 5 kg
Pieces per box
4 pieces
Storage conditions
Refrigerate from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
45 days
Minimum order quantity
1 piece
Average nutritional values
per 100 g of product
Etichettatura Ambientale
Cosa è | Dove va | |
---|---|---|
Busta | OTHER 7 | Plastica |
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