Scamorza nel Coccetto

Specialty Romanina

Scamorza nel CoccettoSmoked cheese is a cheese made of spun paste made with raw whole milk pasteurized. The forms are linked in pairs with fiber, and ordered to mature. After 15 days of the smoked cheese ripening is ready for consumption.

The finished product has a dough consisting of mozzarella, but always soft and buttery. The crust is smooth, thin and white ivory.

With the clay you can not cook on direct heat like the plate of food, or using the appropriate spargifiamma avoiding rupture of the container in direct contact with fire. Smoked cheese al coccetto can be prepared with the ham, with mushrooms or salmon.

Scamorza nel Coccetto a tavola