Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
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Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
The crust is thin and of straw yellow color, the paste is ivory white and has a plentiful and medium-sized look.
Sweet and slightly savoury with hints of milk and butter with a good persistence
This cheese was ranked first during ITALIAN CHEESE AWARD 2016 and received numerous nominations in the most important industry events.
Specific References
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Scamorza is a very short seasoning cheese.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
Scamorza is a very short seasoning cheese.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
Scamorza is a very short seasoning cheese.
The taste has more pronounced taste due to the characteristic of smoking.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
It is a cheese with compact pasta and flavor and typical aromas.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
The perfect box for spicy lovers.
The scamorza is a typical spun cheese from the center-south Italy.