Scamorza affumicata

Scamorza affumicata

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

It is a cheese with an intense and genuine flavor that can be enjoyed both fresh and smoked. There are no limits to the goodness of Latteria Sorrentina’s smoked scamorza: it’s perfect paired with a simple piece of bread, served on a charcuterie board, matched with a good wine, or as an added ingredient to create dishes with a special taste.

Just one bite of our smoked scamorza and you’ll be hooked: it’s a cheese that cannot and should not be missing in your kitchen.

Do you have a restaurant or pizzeria and want to use it to create pizzas and dishes with a special flavor? Order it now and have it delivered directly to your establishment!

cod. 020360

1000gr

2000gr

7000gr

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The main processing steps for smoked scamorza can be summarized as follows:

– The curd is heated to about 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 stretching machines, adding water at a temperature of about 85°C.
– The resulting curd is worked by hand or mechanically until it takes on an oval shape.
– Then, the firming phase occurs in running water.
– The finished product is immersed in brine for salting.
– Finally, the smoking process takes place: the product is hung inside smokers 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, perfect for typical Italian dishes and high-quality, authentic restaurant recipes!

cod. 020360

1000gr

2000gr

7000gr

Pasteurized cow’s milk, salt, rennet, and lactic ferments

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

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.