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Scamorza Affumicata

At the end of the cheese-making process, akin to mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening gives Scamorza its name. In Southern Italy, it means 'beheaded'. After two weeks of ripening the cheese, it is smoked over flaming straw for around 10 to 15 minutes. It has a subtle, smoky flavour with a sweet, light caramel flavour.

Scamorza Affumicata

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  • Ingredients

    Pasteurized Cow's Milk, Salt, Rennet., Ferments. Acidity Regulator: Citric Acid