Scamorza Affumicata

(1 customer review)

Weight: 250

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.

Wine Pairing:

Sweet white wines, especially Burgundy (Puligny Montrachet, Meursault)
Dry white wines (Chablis), Vin Jaune from Jura

Suitable for Pregnant
Protected Designation of Origin (PDO) label


1 review for Scamorza Affumicata

  1. Claud

    One of the best smoky cheese I tried. Eating itself alone is great, but adding it to pasta or baking it on the toast is much better!

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