Description: Smoked scarmoza is a firm, dry mozzarella. The cheeses is pear shaped due to a production method called “strangling the cheese”, where the fresh round cheese is hung to dry by means of a string tied a third of the way from the top. After 2 weeks of ripening, the cheese is smoked over flaming straw for around 10 to 15 minutes.
Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest.
Packing: Approx. 280g per piece
Pairing: The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
Our cheeses can be kept for at least a week from the date of delivery. After opening the initial wrapping paper, we recommend to store the cheeses in a clean, dry cling wrap and store them in the lower compartment of the fridge which is usually not too cold or dry.