SCAMORZA
Description: Stringy cheese made from milk curd, using traditional methods, with the addition of milk enzymes. The fibrous pulp melts when heated, producing the typical stringy effect of scamorza.
Presentation:
Pear-shaped
INGREDIENTS
Milk, salt, rennet, milk enzymes
Allergens: contains milk and milk derivatives
ORGANOLEPTIC PROPERTIES
Colour: white or ivory
Aroma: typical of stringy paste
Taste: typical of dairy produce
Texture: firm
PACKAGING
Vacuum-packed in food-safe plastic film with an adhesive label showing all the information required by law (place of production, lot number, use-by date).
