The cheese is made from pasteurised cows milk, and suitable for vegetarians. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ?beheaded?. The smoked variant is made by smoking the cheese over natural beechwood chippings for around 10 to 15 minutes. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
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Milk, Salt, Rennet, Lactic Ferments, Min. 41,5% Fat in dry matter
|Typical values||per 100 g|
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