Scarmoza Affumicata "Smoked" View larger

Scarmoza Affumicata "Smoked"

Luigi Guffanti 1876

A southern Italian cheese (origin can include regions like Campania, Abruzzo, Basilicata, Puglia) very well known not only locally but also internationally.

The name ‘Scamorza’ derives from the word ‘scamozzare’ or ‘decapitate’ and refers to the cutting of the mass of stringy paste into small portions.

The texture is compact, elastic, yellow paste. The outter skin smoked using natural smoke.

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CAD $ 14.40

CAD $ 14.40 per 100 gr

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Fact

Country of Production Italy
Region Basilicata, Abruzzo, Molise, Puglia
Manufacturer Rognoni Formaggi

Details

This cheese, like in our case, support well natural smoking, although there are many other varities that exist.

Serving suggestions: White wines, beer and lager. Red tomato conserve. Ciabatta bread.

Production method: artisan

Salting: in brine

Ripening: at least 7 days

Fats: 35-45% M.F

Producers: dairies in southern Italy

SIZE OF CHEESE PIECES

Please consider that when ordering pieces, the size of each piece can have a slight variation.

Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.

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Scarmoza Affumicata "Smoked"

Scarmoza Affumicata "Smoked"

A southern Italian cheese (origin can include regions like Campania, Abruzzo, Basilicata, Puglia) very well known not only locally but also internationally.

The name ‘Scamorza’ derives from the word ‘scamozzare’ or ‘decapitate’ and refers to the cutting of the mass of stringy paste into small portions.

The texture is compact, elastic, yellow paste. The outter skin smoked using natural smoke.

Write a review

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