What is white scamorza?
Scamorza is a cheese of southern origin, with a very short aging period and made with cow’s milk and goat’s milk mixed together, or only cow’s milk. White scamorza, also called fresh scamorza, has a thin white/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 instead tends to be whiter and has a thin rind. To distinguish the two cheeses, shape is decisive: scamorza appears as a flattened sphere, while provola is more similar to a pear, with size varying depending on the weight. Unlike scamorza, provola is a stretched-curd cheese that does not undergo the stewing phase during preparation, has a thin rind, and a more elongated shape. The difference in flavor between the two cheeses becomes less noticeable when they are both 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 for tortano bread, a typical Neapolitan bread.
Why buy Latteria Sorrentina products?
White scamorza embodies the entire Campanian cheesemaking tradition. 100% Italian milk is selected and carefully controlled to preserve all its organoleptic properties, ensuring a product of absolute quality.
Which cheeses are considered fresh?
Cheeses considered fresh include, for example: white or smoked scamorza, white or smoked cacetto, provola ciliegine, and medallions. They are used in the preparation of traditional dishes and are suitable for accompanying various types of meals. Fresh cheeses can make some dishes of our tradition unique, such as first courses or pizza, offering an authentic and genuine taste experience.
Which fresh cheese is most commonly used on pizza?
La provola o la scamorza sono spesso utilizzate per la pizza come condimenti. La tipologia di provola o scamorza più utilizzata per la pizza è quella affumicata, rendendo la pizza più saporita, anche se spesso i clienti possono preferire quella non affumicata. Altri tipi di formaggi che possono andare bene sulla pizza sono: fior di latte, mozzarella di bufala campana dop e ricotta.
To be enjoyed on its own 
Top-quality ingredients 
Controlled supply chain 
A family tradition 
