Scamorza is a very short seasoning cheese.
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Scamorza is a very short seasoning cheese.
It is made in the shape of a pear, with a "head" underlined by a strozzatura and a tie with straw thread. It is possible to buy fresh scamorza and store it in the refrigerator, even in a normal cheese paper available in supermarkets, so as to continue the seasoning and make it buy further flavor and texture.
Specific References
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The scamorza is a typical spun cheese from the center-south Italy.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
Scamorza is a very short seasoning cheese.
The clarified butter gives browning and a great taste to your food and your sauces.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
The perfect box for spicy lovers.
The edammer (Dutch edammer) is a cheese made of cow's milk with the addition of animal hair typical of the Netherlands, sold in forms by the soft yellow paste and with a thin protection of reddish wax.
Scamorza is a very short seasoning cheese.
The feta (in modern Greek: φέτα, feta) is a traditional Greek cheese, semi-hard but friable, very white and rather salty.
Typical of southern Italy, it is a seasoned cheese of spun pasta in the shape of a bag.
Great for sandwich bars and sandwich bars to add that unique and unmistakable taste typical of English pubs.
It is a cheese with compact pasta and flavor and typical aromas.
Fresh goat cheese, tastes sweet and delicate with soft and white pasta.
The emmental, also called emmentaler, emmenthal or emental, is a cooked pressed cheese, based on cow's milk, native to Switzerland.
Soft and with a delicate taste thanks to the short seasoning, Auricchio Giovane is still produced today following the ancient and traditional recipe of Provolone Auricchio.
