Characteristics of the cheese
Smoked scamorza Is a woven Cow's Milk Cheese , Using a natural way with bay leaves or straw Is smoked . Scamorza is made from raw cow's milk. After the milk has been pasteurized, lactic acid bacteria and calf rennet are added. This is how the curd is created, which is then broken into grains and allowed to mature. Finally, the resulting paste is processed, crushed, and then immersed in hot water.
Due to the high temperature, the dough from which the smoked scamorza is made is thrown and thus made malleable. Finally, the scamorzas are dipped in the brine and hung to dry with a sling in a smokehouse. The burning of straw or laurel gives the smoked Scamorza its special aroma and colour.
About 250g Per piece.
Storage
Smoked scamorza Should be in the fridge Be kept for up to two weeks. It can be frozen In case you want to use this cheese as an ingredient in cooked dishes.
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- CHF 10.90 Per delivery (for orders from CHF 50 to CHF 149.95).
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