The product
Scamorza affumicata
Scamorza hot smoked, according to the traditional technique
Code:
24811
Country of origin:
Italy - Molise
Type of Milk:
Cow's milk
Weight:
180 g
Minimum order:
1 piece
| Description | Smoked stretched curd cheese produced by the Latteria del Molise with pasteurized cow's milk |
|---|---|
| Appearance | The pasta is soft and slightly elastic, white; the thin skin has a hazelnut color |
| Taste | The sweet taste of milk is enriched by a pleasant smoky note |
| Maturing | Not expected |
| Curiosity | The smoking process is done as it was once, hot and with wooden shavings |
| Suggestions | It gives a pleasant smoky note to salads and is particularly suitable for baking in the oven |
| 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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