Our cheeses

Scamorza di pasta di Caciocavallo with red hot pepper from Senise

  • Cheese code: SPCP
  • Weight: one Scamorza weighs about 150-200 g, two weigh about  300-400 g
  • Maturing period: 3-6 days
  • Ingredients: 100% local, raw cow’s milk, whey starter, salt, rennet, red hot pepper from Senise (Basilicata)
  • Best before: 15 days after the date of production
  • Vacuum package: available
  • Package weight (vacuum-packed): about 150-200 g (one), about 300-400 gr (two)
  • Best before (vacuum-packed): 3 months after the date of package
  • Keep refrigerated: temperature between +2°C and +4°C
  • It can be grilled
  • Availability: all year round

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Description

Scamorza di pasta di Caciocavallo with red hot pepper from Senise (Basilicata Region), is a fresh, handmade stretched curd cheese.

Features: scamorza di pasta di Caciocavallo with red hot pepper from Senise is a pear-shaped cheese with a soft texture and a milky, buttery flavor. Its paste is homogeneous and elastic. The shavings of red hot pepper are visible all through the Scamorza but do not overpower its mild taste

Serving suggestions: remove the scamorza di pasta di Caciocavallo with red hot pepper from Senise from the paper or plastic bag. Serve it at room temperature. If you grill it, the outside becomes crunchy while the inside remains soft. Keep it refrigerated in a plastic wrap.

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