LA SCAMORZA

Scamorza is a fresh spun curd cheese, produced with milk from local bovines.

Milk is added with whey starter and rennet, which are curdled at a temperature of 32-36 °C for ca. forty minutes. The curdled cheese mass is then cut, the whey extracted and, after a pause, the curdled mass is cut into thinner pieces and left into the warm whey at a temperature of 40-50 °C. for some hours .

The crumbly mass is then drained, cut into slices, stretched in water at ca. 90 °C. and finally moulded into pear shaped pieces with a little head at the top. The moulded shapes are first dipped into cooling water and then placed in a salt solution.

Tied in couple, scamorze are left to dry for some hours and matured form some days.

Slightly milky after cutting, with a slightly open structure; sweet and delicate with a pleasant aftertaste. In cooking it can be used in several ways.