Also called “mozzarella passita”, the Scamorza is a cheese with a short maturation period, just 15 days, which can be enjoyed naturally, with a delicate and sweet taste, or smoked, with a more pronounced taste.
The paste is soft, fibrous and compact like that of caciocavallo cheese and, just like the latter, it can be used in the kitchen for any type of recipe: from appetizers to first courses and second courses.
Produced with 100% whole and Italian cow’s milk in Sanza, in the province of Salerno, it is one of the typical dairy products of southern Italy.

Shape and sizes: Fresh or Smoked (200g – 350g – 500g)

Tipologia Latticini EN

Cow cheese

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