Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Smoked Scamorza 250g

Italian smoked pasta filata cheese, obtained from pasteurized cow milk
Smoked Scamorza 250g
Energy 1233/296 kjoule/kcal
Protein 25
Carbohydrates 1,8
Fat 21
Product code: 40188
Ingredients: Milk, salt, rennet, lactic ferments. Acidity regulator: citric acid E330
Rind: Thin skin, yellow
Structure: Pasta filata, uniform without holes
Texture: Stiff paste with typical pasta filata" layers"
Colour: From slightly to decidedly straw yellow
Taste: Smoked
Ripening: 7 / 10 days
Shelf-life: 60 days
Technology: Vacuum pack

Characterised by a spherical shape, with more or less pronounced top part, Scamorza Cheese is mostly produced in Southern Italy, throughout the year. In the Campania Region, the following areas are known as the Top Quality production areas: the Sorrento peninsula, the area around Caserta, the Sannio, the Irpinia and the Diano Valley. Milk, that can be pasteurised at 70-72°C for 20 seconds, is heated, then clotted by adding a natural whey starter (the whey of the previous day production, that has undergone a natural acidification process) and liquid calf rennet. After breaking the clotted mass, it is let drain and mature on inclined tables. Afterwards, the “filatura” phase is realised, using nearly boiling water, followed by manually moulding. Once Scamorza Cheese is cooled down in water, it undergoes a “salting” phase. It can be consumed immediately after production or after a brief maturation. Scamorza Cheese can be smoked and/ filled.

Ambrosi s.p.a.2021-05-13
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