Scamorza affumicata

Scamorza affumicata

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The smoked scamorza from Latteria Sorrentina is a delicious stretched-curd cheese made only with the finest milk and top-quality ingredients.

It is a cheese with an intense and authentic flavor that can be enjoyed both fresh and smoked. There is no limit to the goodness of Latteria Sorrentina’s smoked scamorza: it is excellent served with a simple piece of bread, on a platter of cold cuts and cheeses, paired with a good wine, or as an added ingredient to create dishes with a special flavor.

Just one bite of our smoked scamorza, and you won’t be able to do without it: it’s a cheese that should never be missing from your kitchen.

If you own a restaurant or pizzeria and want to use it to create pizzas and dishes with a special taste, order it now to have it delivered directly to your establishment!

cod. 020360

1000gr

2000gr

7000gr

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The main production stages of smoked scamorza can be summarized as follows:

– The curd is cooked at around 42°C by adding hot water.
– After cooking, the curd is placed on a table and cut by hand into strips.
– It is left to rest until the next day at a temperature of about 27°C.
– The curd is cut into diamonds and worked manually or with stretchers, adding water at a temperature of around 85°C.
– The resulting cheese mass is shaped by hand or mechanically until it takes on an ovoid form.
– Next comes the firming stage in running water.
– The product is then immersed in brine for the salting phase.
– Finally, it undergoes smoking, hanging in smokehouses for about 15 minutes at 40–50°C.

What are you waiting for to taste the true flavor of fresh Italian scamorza? Order your smoked scamorza now, ideal for traditional Italian dishes and genuine, high-quality restaurant cuisine!

cod. 020360

1000gr

2000gr

7000gr

PASTEURIZED cow’s milk, salt, rennet, and lactic cultures

  • To be eaten on its own
  • Top-quality ingredients
  • Controlled supply chain
  • A family tradition
Feature Image
  • To be eaten on its own
  • Top-quality ingredients
  • Controlled supply chain
  • A family tradition

The questions most often asked

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.
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