A cheese of mysterious origins: the legend tells about that during the making of Provolone a producer realized that a cheese was not good and, to remedy,treated it with a higher temperature than usual. The Scamorza was born. With its typical pear shape, the lace and its sapidity it is a cheese with a thousand of possibilites: cut, in cubes, melted, grilled. Every choice will be the right one.
Cow’s milk, salt, microbial rennet
Milk and products thereof
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