Scamorza di pasta di Caciocavallo with dried red pepper from Altino
- Cheese code: SPCP
- Weight: one Scamorza weighs about 150-200 g, two weigh about 300-400 g
- Maturing period: 3-6 days
- Ingredients: Raw cow milk, whey inoculum (milk), salt, rennet, red dried Pepper from Altino (Abruzzo)
- 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 +8°C
- It can be grilled
- Availability: all year round
- Origins of milk: Italy
- Made with raw milk
- Health Mark IT 14/060 CE
€3,90 – €7,80
Scamorza di pasta di Caciocavallo with dried red pepper from Altino (Abruzzo Region, Province of Chieti), is a fresh, handmade stretched curd cheese. Altino Sweet Pepper is a Slow Food Presidium.
Features: scamorza with dried red pepper from Altino 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 dried red pepper from Altino 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.
Nutrition facts:
NUTRITION FACTS SERVING SIZE (100 g) |
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Energy value | 331 Kcal – 1386 kJ | |||
Total fat | 25,0 g | |||
Saturated fat | 17,0 g | |||
Total Carbohydrate | 2,0 g | |||
Sugars | 2,0 g | |||
Proteins | 24,5 g | |||
Sodium | 1,7 g |
Weight | N/A |
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Package weight | 1 piece approx 150-200 g, 2 pieces approx 300-400 g, vacuum package 1 piece approx 150-200 g, vacuum package 2 pieces approx 300-400 g |
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