Latteria Sorrentina Scamorza Affumicata (200g)
Latteria Sorrentina Scamorza Affumicata (200g)
Latteria Sorrentina
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SCAMORZA AFFUMICATA
Smoked scamorza
“ All the goodness of milk ”
Top quality smoked scamorza
Latteria Sorrentina's smoked scamorza is a tasty stretched curd cheese that is made only with the best milk and top quality ingredients .
It is a cheese with an intense and genuine flavor that can be enjoyed in both the fresh and smoked versions. There is no limit to the goodness of Latteria Sorrentina's smoked scamorza : it is excellent accompanied by a simple piece of bread, served on a platter of cured meats and cheeses, paired with a good wine or as an added ingredient to create dishes with a special flavour .
Just one bite of our smoked camorza is enough and you can no longer do without it: it is a cheese that cannot and must not be missing from your kitchen.
Do you have a restaurant or pizzeria and want to use it to create pizzas and dishes that have a special taste, order it now to receive it directly at your restaurant!
The processing of smoked scamorza
The main processing phases of smoked scamorza can be summarized in the following points:
- the curd is cooked around 42°C by adding hot water
- after cooking the curd is placed on a table and cut by hand into strips
- it is left to rest until the following day at a temperature of approximately 27°C
- the pasta is cut into lozenges and worked manually or in stretching machines with the addition of water at a temperature of approximately 85°C
- the pasta obtained is worked by hand or mechanically until it is given an ovoid shape
- subsequently the hardening phase takes place in running water
- the product obtained is immersed in brine for the salting phase
- finally, smoking takes place, the product is hung inside some smokehouses for about 15 minutes at 40-50° C
What are you waiting for to savor the true taste of fresh Italian scamorza? Order your smoked scamorza now , ideal for typical Italian dishes and genuine and classy catering dishes !
What is smoked scamorza?
Scamorza, whose name derives from "capa mozza" i.e. severed head, is a semi-raw and stretched cheese, made with cow's, sheep's or buffalo's milk. Smoking is done by exposing the scamorza to the fumes of damp straw.
What dishes can I prepare with smoked scamorza?
Smoked scamorza is a cheese rich in flavour, very versatile in the kitchen. You can cook many tasty dishes such as: skewers of smoked scamorza and bacon, Mediterranean scamorza parcels, courgette and scamorza risotto, potato gatò with scamorza and soppressata, aubergine and scamorza meatballs and many other dishes.
How is smoked scamorza processed?
The processing of scamorza involves cooling the cheese wheels in water, then brining them for about half an hour and finally the maturing phase. Both provola and scamorza can be first smoked and then seasoned.
Why choose Latteria Sorrentina's smoked scamorza?
The processing of scamorza carried out by Latteria Sorrentina is exclusively made with 100% Italian milk. The processing strictly follows the Campania tradition for a product of absolute quality.
How to use smoked scamorza
Differences between white and smoked scamorza
Here's how to use scamorza on pizza
Offer smoked scamorza with an authentic taste to the customers of your pizzeria or restaurant
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