Scamorza bianca

Scamorza bianca

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White scamorza is a cheese typical of the Italian cheesemaking tradition, known worldwide for its distinctive flavor and characteristic shape. When faced with a good scamorza, it’s impossible to resist it’s a wholesome temptation capable of satisfying even the most discerning palates.

Tasting the white scamorza from Latteria Sorrentina, you immediately experience the unmistakable flavor of high-quality raw ingredients: for our cheeses, we use only the finest milk and process it according to the ancient traditions of our land.

Use this cheese in your restaurant dishes or to top your pizzas it will help make them special by adding that extra touch that can truly impress your customers. If you haven’t ordered it yet, what are you waiting for? Try white scamorza from Latteria Sorrentina and you’ll understand why it’s an essential ingredient in your kitchen!

cod. 020618

2000gr

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The main processing stages of white scamorza can be summarized as follows:

– raw or pasteurized cow’s milk is coagulated using a starter whey and calf rennet.
– the resulting product is allowed to mature in boiling water.
– the curd is stretched and shaped by hand or machine, then immersed in brine.
– the final stage involves a short aging period for the scamorza.

What are you waiting for to enjoy the true taste of fresh Italian scamorza?
Order your white scamorza now ideal for authentic, high-quality restaurant dishes!

cod. 020618

2000gr

Pasteurized cow’s MILK, salt, rennet, lactic ferments. Milk origin of EU country, processed in ITALY.

  • To be eaten on its own.
  • Ingredients of the highest quality
  • Controlled supply chain
  • A family tradition
Feature Image
  • To be eaten on its own.
  • Ingredients of the highest quality
  • Controlled supply chain
  • A family tradition

The questions most often asked

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.