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Scamorzone is a semi-seasoned cow’s milk pasta filata cheese. Of persistent yellow color, it is characterized by the sweet-spicy flavor deriving from the seasoning period. The shape is rounded and homogeneous with a thin crust on the surface. Inside, however, it is smooth and shiny with a fibrous structure. The flavor of Scomorzone is savory, typical of a semi-mature cheese. In the kitchen it goes perfectly with meat dishes, mixed salads and pickles, or cooked on the griddle.
Caciocavallo is a seasoned cheese made from cow’s milk pasta filata. It has a typical bag shape and a straw-colored smooth rind. As for the flavor, it has an aromatic intensity that varies depending on the seasoning, with an initially sweet and melting impact on the palate, more spicy with the lengthening of the seasoning. In the kitchen it is perfect for seasoning traditional first courses such as eggplant parmigiana even if it is the undisputed star in appetizers. Its maximum expression is eaten accompanied by a bread bruschetta.
Caciocavallo stravecchio is a seasoned cheese made from cow milk. It has a typical bag shape and a smooth intense color rind. As for the flavor, it has an aromatic intensity characterized by long aging, with a spicier impact on the palate as the aging continues. The pasta that changes its taste with the degree of seasoning makes Caciocavallo extremely versatile in the kitchen, its use, in fact, from salads, pies and risotto (medium seasoning) to much more decisive combinations such as grilled vegetables, legumes or soup (seasoning more long).
Camaggione occhiato is a seasoned cheese made from cow’s milk pasta filata. It has a rounded shape and a smooth straw-colored rind. It has an aromatic intensity characterized by seasoning and this makes it quite versatile in the kitchen, in fact it is perfect as an appetizer both on the cheese plate and accompanied by cold cuts.