The taste has more pronounced taste due to the characteristic of smoking.
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The smoked scamorza is brown and more compact. The taste has more pronounced taste due to the characteristic of smoking. Ideal for filling a large amount of dishes, excellent grilled or pan, the scamorza is long kept in the refrigerator (up to 20 days, wrapped in a clean dish) and has no waste: also the skin is tasty and edible. In its land it is used to interpret beautiful recipes of tradition, which bind to the rural history of the Country.
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The scamorza is a typical spun cheese from the center-south Italy.
Broiled pasta cheese with a characteristic shape, produced with raw cow milk from Irpinia.
These delicious scamorzine, hide inside a heart of olives dripping of high quality
The perfect box for spicy lovers.
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The provolone is a spun cheese made with cow's milk.
Yarn pastry cheese obtained from whole cow's milk and natural acidity of fermentation.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
The scamorzine with ham is a cheese made of sweet yarn, which contains in itself high quality ham.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Scamorza is a very short seasoning cheese.
Scamorza is a very short seasoning cheese.
The grated cheese is obtained by selecting mature cheeses qualitatively superior and suitable for this type of processing.
Scamorza is a very short seasoning cheese.