Caci e Scamorze Archivi - Latteria Sorrentina

Scamorza affumicata

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What is smoked scamorza?

Scamorza, whose name is believed to derive from “capa mozza,” meaning “cut-off head,” is a semi-cooked stretched-curd cheese made from cow’s, sheep’s, or buffalo’s milk. The smoking process is carried out by exposing the scamorza to the smoke of damp straw.

What dishes can I prepare with smoked scamorza?

Smoked scamorza is a flavorful cheese that is very versatile in the kitchen. You can prepare many delicious dishes such as: smoked scamorza and pancetta skewers, Mediterranean-style baked scamorza parcels, zucchini and scamorza risotto, potato gattò with scamorza and soppressata, eggplant and scamorza meatballs, and many other dishes as well.

How is smoked scamorza made?

The production of scamorza involves cooling the cheese forms in water, then placing them in brine for about half an hour, and finally moving on to the aging stage. Both provola and scamorza can be smoked first and then aged.

Why choose smoked scamorza from Latteria Sorrentina?

The production of scamorza carried out by Latteria Sorrentina is made exclusively with 100% Italian milk. The process strictly follows the Campanian tradition to ensure a product of the highest quality.

Nutritional values

Fresh cheeses are known for their balanced nutritional content:

– Proteins: a source of high-quality proteins, essential for growth and muscle maintenance.
– Fats: provide healthy fats that enhance flavor and energy.
– Vitamins: a source of vitamins A and B12, important for the health of the immune system.
– Minerals: calcium, phosphorus, and potassium, essential for bone health.

Scamorza bianca

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What is white scamorza?

Scamorza is a cheese of southern Italian origin, with a very short aging period, made from cow’s and goat’s milk mixed together, or from cow’s milk only. White scamorza, also known as fresh scamorza, has a thin white or straw-yellow rind and a softer, sweeter, and more delicate flavor than smoked scamorza, with notes reminiscent of fresh milk.

What is the difference between scamorza and provola?

Scamorza is usually darker than provola, which tends to be whiter and has a thin rind. Shape is key in telling the two cheeses apart: scamorza has a flattened, spherical shape, while provola is more pear-shaped, with the size varying depending on the weight. Unlike scamorza, provola is a stretched-curd cheese that does not undergo the stufatura (warm resting) process during preparation; it has a thin rind and a more tapered shape. The flavor difference between the two cheeses becomes less noticeable when both are smoked.

Which dishes are recommended with white scamorza?

White scamorza is ideal for filling a wide range of dishes, such as stuffed eggplants and peppers; pasta and potatoes with the addition of scamorza (depending on taste, smoked scamorza is also excellent); baked pasta with zucchini and scamorza; puff pastry parcels with speck and scamorza; and finally, jacket potatoes.
In addition, white scamorza is also used to make tortano bread, a traditional Neapolitan bread.

Why buy products from Latteria Sorrentina?

White scamorza contains the full heritage of Campanian cheesemaking tradition. It is made with 100% Italian milk, carefully selected and controlled to preserve all its organoleptic properties, resulting in a product of outstanding quality.

Medaglioni

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What are the characteristics of the cheese medallion?

The cheese medallion is a tasty pasta filata cheese, rich in flavor. When smoked, it has a more intense and pleasant taste. Its texture is soft and it can be used in many different dishes thanks to its ease of use and versatility. It is a genuine product that cooks very quickly, ideal for trattorias, pizzerias, and street food, as well as for home cooking.

What recipes can I make with the cheese medallion?

The cheese medallion lends itself to many delicious dishes and is very versatile in the kitchen. The only limit is our imagination. However, there are some dishes we recommend to best enhance the authenticity of our product, such as fried cheese medallions (as an appetizer) or baked (as a main course), served hot. Another tasty option is cheese medallions with a crust of sesame seeds, Pecorino Sardo, and Grana Padano.

How is the cheese medallion made?

The cheese medallion is made exclusively from raw or pasteurized cow’s milk. After coagulation with rennet, the milk is placed in boiling water where it matures for a few days. This is followed by the stretching and salting process. For the smoked version, the medallion is smoked over damp straw, following the strict rules imposed by Campanian tradition to create a sublime, high-quality product.

Why choose Latteria Sorrentina products?

Latteria Sorrentina products follow all the steps of traditional Campanian cheesemaking. Latteria Sorrentina produces its cheeses using only 100% Italian milk.

Why choose smoked scamorza for pizza?

Smoked scamorza, made with raw whole cow’s milk, is excellent as a topping for pizza because it is particularly flavorful. Its smoky taste gives pizza an extra edge and it is often paired with speck, with mushrooms and sausage, or with radicchio and cherry tomatoes.

Why buy Latteria Sorrentina products?

Latteria Sorrentina food products for the restaurant industry are the result of a cheesemaking tradition passed down from generation to generation, always using natural products that are 100% Made in Italy. Contact us to learn more.

Cheese specialties

Latteria Sorrentina offers a wide range of fresh cheeses made with high-quality ingredients:

– White scamorza: fresh stretched-curd cheese with an intense flavor.
– Smoked cacetto: with a smoky aroma that adds a bold taste to every dish.
– White cacetto: delicate and light, perfect for seasoning pasta dishes and pizzas.
– Smoked scamorza: special thanks to its intense flavor and smoky aroma.
– Spizzico: typical Campanian fresh cheese, ideal for seasoning various dishes.
– Medallions: smoked, perfect for grilling or enriching appetizers.

Scamorza affumicata

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The questions most often asked

What is smoked scamorza?

Smoked scamorza, whose name is thought to come from “capa mozza,” meaning “cut head,” is a semi-raw and stretched curd cheese made from cow, sheep, or buffalo milk. The smoking process is achieved by exposing the scamorza to the smoke of damp straw.

What dishes can I prepare with smoked scamorza?

Smoked scamorza is a flavorful cheese, very versatile in the kitchen. You can cook many delicious dishes, such as: smoked scamorza and pancetta skewers, Mediterranean-style scamorza packets, zucchini and scamorza risotto, potato gattò with scamorza and soppressata, eggplant and scamorza meatballs, and many more dishes.

How is smoked scamorza made?

The process of making scamorza involves cooling the cheese molds in water, followed by brining for about half an hour, and finally the aging phase. Both provola and scamorza can be smoked first and then aged.

Why choose the smoked scamorza from Latteria Sorrentina?

The production of scamorza by Latteria Sorrentina is exclusively made with 100% Italian milk. The process strictly follows the Campania tradition for a product of absolute quality.

Cacetto bianco

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What is cacetto bianco?

Cacetto bianco is a unique cheese that combines the traditional recipe of Campanian caciocavallo with the exquisite richness of milk from the finest local dairy farms. The result is a cheese with a superb and delicate flavor, exceptional nutritional qualities, making it ideal for the diet of the whole family.

How to use cacetto bianco in cooking?

Cacetto bianco works very well in cooking in many different dishes. The unique feature of cacetto bianco, in addition to its distinctive yet delicate flavor, is its ability to perform well in oven-baked foods. When the cheese melts, it creates unique, tasty, and savory dishes. We recommend it when making vegetable casseroles, spaghetti omelets, baked stuffed eggplants, and savory pies.

How is cacetto bianco made?

The cow's milk is pasteurized at a temperature ranging between 60°C and 70°C. Once cooled, the milk is placed in a boiler where it is worked continuously for about 1 hour. When the curd is ready, it undergoes the stretching process, which is a very important and delicate phase for many cheeses. Only after this, it is worked to take the shape of the cheese that we all know.

Why buy products from Latteria Sorrentina?

The products of Latteria Sorrentina follow all the steps of the typical Campanian tradition. Latteria Sorrentina produces its cheeses by selecting only 100% Italian milk.

Use in the kitchen

Fresh cheeses are versatile and can be used in many preparations:

– Pizza: smoked or white scamorza gives pizza a unique flavor.
– Appetizers: serve them with cured meats, vegetables, or bruschetta.
– First courses: perfect as a filling for ravioli, cannelloni, and tortellini.
– Main courses: ideal for baked dishes, rolls, or grilling.
– Desserts: ricotta and stracciatella are perfect for cakes, sfogliatelle, and cannoli.

Spizzico

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What is spizzico cheese?

Spizzico is a hard cheese and can be considered a versatile and practical variant of smoked scamorza.

What dishes can I make with smoked spizzico?

Smoked spizzico is a flavorful cheese, very versatile in the kitchen. You can cook many delicious dishes, such as: smoked spizzico and bacon skewers, Mediterranean-style spizzico parcels, zucchini and smoked spizzico risotto, eggplant meatballs with smoked spizzico cubes. We also recommend it on pizzas, as a substitute for classic smoked scamorza/provola.

How is smoked spizzico processed?

The curd is brought to a temperature of 42°C and then left to rest at around 27°C. The resulting cheese is worked by hand and placed in brine for the salting phase. The smoking is done using damp straw, which gives this cheese its excellent flavor, making it perfect for many dishes, both first and second courses. We also recommend it on pizzas as a substitute for classic smoked provola/scamorza.

Why buy products from Latteria Sorrentina?

The processing of spizzico, produced by Latteria Sorrentina, is exclusively done with 100% Italian milk. The production strictly follows the Campanian tradition to ensure a product of absolute quality.

When to choose fresh cheeses for your customers

Fresh cheeses are those with a creamy or generally soft consistency, whose curd has not been subjected to cooking but only to a light maturation. These cheeses usually have a very short shelf life and for this reason they are consumed within a few days.

Fresh cheeses have always been part of the Mediterranean culinary tradition. Light and often creamy, they are ideal as appetizers or in various recipes. This type of cheese can be successfully offered for summer dishes, given their lightness, or all year round simply because they are less fatty and have a lower caloric intake.

Latteria Sorrentina offers a varied catalog of fresh cheeses for restaurants, pizzerias, and trattorias. You can choose from many varieties to meet every need of your customers.

Cacetto affumicato

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The questions most often asked

What is smoked cacetto?

Smoked cacetto is a unique cheese that combines the traditional recipe of Campanian caciocavallo with the refined delicacy of milk from the best local dairy farms. The result is a cheese with a superb flavor, delicate yet intense, with exceptional nutritional qualities, making it ideal for the whole family's diet.

How to use smoked cacetto in the kitchen?

Smoked cacetto is very versatile in the kitchen and can be used in many different dishes. The unique characteristic of cacetto, in addition to its strong and smoky flavor, is that it works well in baked dishes. When the cheese melts, it creates unique, tasty, and delicious flavors. We recommend it when making a vegetable casserole, a spaghetti frittata, baked stuffed eggplants, or even savory pies.

How is smoked cacetto processed?

Raw cow's milk is pasteurized at a temperature ranging from 60°C to 70°C. Once cooled, the milk is placed in a boiler where it is processed for about 1 hour. When the curd is mature, it undergoes the stretching process, a very important and delicate phase for many cheeses. Only after that, it is shaped into the form of the cheese we all know. Finally, the smoking process is carried out using straw or wood shavings.

Why buy products from Latteria Sorrentina?

The products of Latteria Sorrentina follow all the steps of the typical Campanian tradition. Latteria Sorrentina produces its cheeses by selecting only 100% Italian milk.

Fresh cheeses: taste and quality only from Latteria Sorrentina

Latteria Sorrentina’s fresh cheeses are the best you can have to top your pizzas or enrich the dishes of your restaurant. The result of the skilled Campanian cheesemaking tradition, our fresh cheese is what will make your dishes truly stand out.

Why are we so sure? Because all it takes is tasting the fresh scamorza or the white cacio to immediately realize how much work and dedication we put into creating such flavorful fresh cheeses and how important the quality of the raw material is for preparing special dishes with an intense flavor and a unique texture.

And for more decisive palates, one bite of our smoked cacio will not be enough to satisfy the craving for delicacies: our fresh cheeses will take you back in time and let you rediscover the true taste of the Italian culinary tradition. What are you waiting for to order them for your pizzeria and your restaurant?