White scamorza

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The white scamorza is a traditional product from Campania. On Foodexplore we offer the buffalo's milk version, which makes this cheese even tastier. Excellent as an aperitif or with medium-bodied wines.

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100g 250g 350g 500g

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White scamorza

Buffalo scamorza from Campania: selling the best white scamorza by Bufalatte online

The scamorza is a traditional cheese from Campania; the caseificio Bufalatte offers the buffalo version. The scamorza is named after its shape which reminds to a 'cut-off head'. The scamorza shows a white colour, typical of the milk used, and a delicate, pleasant and soft texture. The scamorza can be consumed after few months thanks to its stretching which lasts longer during the production and it makes the cheese firmer and therefore more resistant. Before being aged, the scamorza is tied at its extremities. In this case, the buffalo's milk gives the provola more flavours compared to the provola made with cows milk.
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Size 100g 250g 350g 500g
Storage In the fridge or cellar
Location Prodotto in Italia
Milk Vaccino
Aging Short
How it's made The production of the smoked scamorza is very similar to the provola campana. The buffalo's milk is used, which has a stronger flavour and also gives the cheese its typical aromas. The milk is inoculated with natural whey and rennet is added. Milling takes place and the curd is cut into different small parts. The curd is left to cure for 24 hours and acidify. The stretching of the smoked scamorza is carried out at 94°C and also lasts longer than the mozzarella's one, making the cheese firmer. The salting of the cheese is carried out in brine.
cheese typology string cheese
Type of milk cow's milk


The scamorza cheese is suitable to be enjoyed by itself, as an aperitif with home-made bread and few drops of extra virgin olive oil. It is also used for many pizzas and pasta dishes. Ideal paired with a rosé wine or a Franciacorta satèn Vigna Dorata or a medium-bodied red wine.

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Technical Identity
cheese typology
string cheese
Type of milk
cow's milk
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