Scamorza is a stretched curd cheese made from cow's milk, and Caseificio La Casara selects it from dairies in Puglia or Campania. The name comes from the term "capa mozza," which means severed head, as it indeed is. The severing is also done to facilitate its aging, which is done by hanging it with ropes on poles.
Ingredients: Raw milk from Alpine brown cows, lactic ferments, rennet, salt.
The sweet scamorza has a nice firmness, although the characteristic layering typical of stretched curd cheeses is evident. It smells of fresh milk and yogurt with hints of acacia honey. Excellent for grilling or for cutting into cubes and adding to pizza or in large lettuce salads. It pairs well with white wines, preferably from the south, such as Fiano and Greco di Tufo, or even with sparkling wines like Valdobbiadene Prosecco.
€ 7,50
per forma intera da 350 - 400g ca.
english
ITALY
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Scamorza Dolce Whole Form
Veneto
