Smoked provola with mandarin
It is a raw spun paste cheese produced with pasteurized whole milk.
After the pasteurization of the milk, the inoculation of ferments and the addition of rennet are carried out. Coagulation takes 20-40 minutes at a temperature of 30°-35°C. The resulting curd is broken up into hazelnut-sized granules and left to settle at the bottom of the boiler.
After a few hours of maturation, the paste, cut into strips of about one cm thick, is immersed in water at 75 ° – 85 ° C and spun. When the spinning process is over, the pasta is formed, shaping it to give it the desired shape.
After cooling in running water, the scamorza is placed in brine for about half an hour. If you want to make the smoked scamorza, it is passed through the smoker cold.
Whole cow’s milk, salt, rennet. ALLERGENS: MILK and MILK protein
Cold with tomatoes, in salads, heated in the oven, microwave or pan
Very tannic red wine
Unit of measurement
Weight per piece
from 2 to 5 kg
Pieces per box
In the refrigerator from 0°c to +4°C
Refrigerated from 0°c to +4°C
Product life in sealed package
Minimum order quantity
Valori nutrizionali medi
per 100 gr di prodotto
Verifica le disposizioni del tuo comune.