Maturation: 50 days
Cheese Type: Spun paste
Scamorza Affumicata a is a Southern Italian cow’s milk cheese, close to Mozzarella as it is a streched curd cheese. Hand modelled into a pear-like shape, its texture is soft and elastic, perfect to eat it raw. When cooked, the cheese releases an even stronger flavour of smoke and the inner part slightly softened. Scamorza Affumicata can be added to risotto with speck or as a topping to enhance the taste of pizza.
Sweet white wines, especially Burgundy (Puligny Montrachet, Meursault)
Dry white wines (Chablis), Vin Jaune from Jura
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Cheese Club Team