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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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 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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.