Scamorza white seam
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.
Edible crust.
Whole cow’s milk, salt, rennet. ALLERGENS: MILK and MILK protein
FORME, cylindrique allongé (comme un salami) ;
ASPECT EXTERNE, a une couleur paille, la peau est lisse, brillante et homogène, de texture moyenne.
ASPECT INTERNE, la pâte est de couleur crème, la structure fibreuse et de consistance mi-dure, la coupe est uniforme et homogène ;
Odeur, odeur délicate de beurre et de lait cuit ;
GOUT, sucré, légèrement salé, très agréable et appétissant.
- Food pairings:
Cold, in salads, heated in the oven, microwave, or pan
- Wine pairings:
White wine
Code produit
Disponibilité
Unit of measurement
Kilo
Package Type
Vacuum bag
Weight per piece
From 4 to 5 kg
Pieces per box
1 piece
Storage conditions
In the refrigerator from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
30 days
Minimum order quantity
1 piece
Valori nutrizionali medi
per 100 gr di prodotto
Etichettatura Ambientale
Verifica le disposizioni del tuo comune.