Smoked scamorza

Semi-soft spun curd cheese made from cow's milk, rennet and lactic enzymes.

During processing, the curd is cooked in boiling water, cut into slices and worked by hand. Once cool, it is soaked in brine for half an hour and then left to mature. After this last phase, the scamorza is exposed for a few minutes to the smoke produced by burning damp straw. This gives it its typical amber colour and intense smoky flavour.

Download Attachments

 

Caseificio Giurdanella

Via Torre Cannata Malvagia 12 97100 Ragusa (RG) - VAT 01551790882

0932 231024 - 338 9242838 - 392 2621339

This email address is being protected from spambots. You need JavaScript enabled to view it.

Write us, by filling in the form below, to request more information...
Fields marked with (*) are required
Enter name
Enter the city
Enter phone number
Enter a valid email
Enter the object
Enter the message
Read the privacy policy at this link:
relatively to the point 1.1 (Required)
You are required to give consent.
relatively to the point 1.2 (Not required)
Valore non valido