Scamorza
Treccione
Stretched-curd fresh cheese, with a smooth, even, shiny and milky-white surface; its texture is quite soft, stringy and slightly stretchy. Its flavour is relatively sweet and delicate, with a mild, pleasant smell.
The handmade stretched curd is produced in a characteristic braided form.
It is also produced in Fresh Scamorza and 1960s Provola versions, which offers the same product in terms of format, texture and flavour that was produced several decades ago using artisan methods.
Scamorza aged for 36 hours
Stretched-curd fresh cheese, with a smooth, even, shiny and milky-white surface; its texture is quite soft, stringy and slightly stretchy. Its flavour is relatively sweet and delicate, with a mild, pleasant smell.
The handmade stretched curd is produced in a characteristic pear shape, narrowed by a tie that forms the shape.
The short 36-hour ageing period produces moderate fermentation and gives the cheese a straw-yellow colour with very small holes and a stronger flavour.
Scamorza
Stretched-curd fresh cheese, with a smooth, even, shiny and milky-white surface; its texture is quite soft, stringy and slightly stretchy. Its flavour is relatively sweet and delicate, with a mild, pleasant smell.
The handmade stretched curd is produced in a characteristic pear shape, narrowed by a tie that forms the shape.
It is also produced in Treccione and 1960s Provola versions, which offers the same product in terms of format, texture and flavour that was produced several decades ago using artisan methods.
Fresh Scamorzone
Fresh Scamorzone is a large, stretched-curd cheese produced with cow’s milk.
Its texture is soft and elastic, with a sweet, delicate flavour that makes it extremely versatile in the kitchen.
Perfect for slicing and enjoying as it is, Fresh Scamorzone can also be used in many different culinary recipes, such as salads, cold dishes, or as a melted ingredient in oven-baked dishes.
1960s Provola
Our 1960s Provola offers the same product, in terms of format, texture and flavour, as the cheese that was made using artisan methods of natural fermentation several decades ago. This is a fresh, stretched-curd cheese. It is produced with cow’s milk, processed to transform the curdled cheese mass 4-5 hours after ageing.
The paste, which is milky-white, has a relatively elastic texture that cuts cleanly. The flavour is delicate and slightly acidic. It is also produced as a Treccione (big braid).
