The product
Scamorza
The classic scamorza from Mediterranean tradition
Code:
24810
Country of origin:
Italy - Molise
Type of Milk:
Cow's milk
Weight:
180 g
Minimum order:
1 piece
| Description | Pasta filata cheese produced by Latteria del Molise with pasteurized cow's milk |
|---|---|
| Appearance | White-ivory coloured with a soft paste |
| Taste | Sweet and a little sapid, with pleasant and persistent hints of milk |
| Maturing | Not expected |
| Curiosity | Scamorza is a typical product of Molise and neighboring regions; it follows the same production of the Fior di latte but the short drying of a few days gives it a more concentrated flavor and a more compact paste |
| Suggestions | We suggest to try it to enrich salads or skewers; also ideal for cooking in all hot preparations |
| Ingredients | Pasteurized cow's MILK, rennet, salt, live lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 180 g |
| Packaging | Polypropylene heat-sealed tray |
| Storage Conditions (packaged products) | Store in the fridge at a temperature between +1 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1397 kJ / 336 kcal Fat: 26,4 g of which saturates: 16,7 g Carbohydrate: 0,7 g of which sugars: 0,7 g Protein: 24 g Salt: 0,7 g Typical value per 100 g |
The producer
Latteria del Molise - Mirabello Sannitico (CB) - Molise
Why we chose them
Craftsmanship, healthy product and ethical relationship with the employees: these are the key values of Latteria del Molise, a dairy near
Campobasso, in Molise region, which inherited the experiences and the long traditions of the historical dairies that preceded it. Everything started
with the production of the typical Fiordilatte Mozzarella from Molise, in two different sizes and wrapped in paper, by hand. Later, to satisfy the
requests of the customers, the dairy increased the range of mozzarella and today the firm has a large production plant in Mirabello Sannitico, the
packaging is automated, but the production of mozzarella is still made by hand, as in 1955. The daily work is based on quality of the raw material
carefully selected, in fact the milk comes mainly from the territory of Molise, keeping a direct contact with the producers
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