Casolare Scamorza Affumicata (Smoked)
Casolare Scamorza Affumicata comes from Caseificio Il Casolare in Battipaglia, down in Campania. It's a pasta filata cow's milk cheese, shaped by hand into the signature pear form, tied at the top, and cold-smoked over natural wood until the rind takes on that tawny color.
The paste is semi-soft and chewy with the elastic pull that pasta filata cheeses are known for. On a fresh blade you can see the moisture, really bright, still moist all the way through. The smoke leads on the palate without overwhelming, with a sweet caramel note pulling underneath, and it finishes clean.
This is a favorite of the pizza restaurants we sell to, the ones that really know Italian pizza. Pull it apart by hand rather than slicing it and the texture comes out even better when it melts. A more flavorful move than mozzarella when you want some smoke in the mix.
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Shipping & Returns
Shipping & Returns
Casolare Scamorza Affumicata (Smoked)
Casolare Scamorza Affumicata (Smoked)
Casolare Scamorza Affumicata comes from Caseificio Il Casolare in Battipaglia, down in Campania. It's a pasta filata cow's milk cheese, shaped by hand into the signature pear form, tied at the top, and cold-smoked over natural wood until the rind takes on that tawny color.
The paste is semi-soft and chewy with the elastic pull that pasta filata cheeses are known for. On a fresh blade you can see the moisture, really bright, still moist all the way through. The smoke leads on the palate without overwhelming, with a sweet caramel note pulling underneath, and it finishes clean.
This is a favorite of the pizza restaurants we sell to, the ones that really know Italian pizza. Pull it apart by hand rather than slicing it and the texture comes out even better when it melts. A more flavorful move than mozzarella when you want some smoke in the mix.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Casolare Scamorza Affumicata comes from Caseificio Il Casolare in Battipaglia, down in Campania. It's a pasta filata cow's milk cheese, shaped by hand into the signature pear form, tied at the top, and cold-smoked over natural wood until the rind takes on that tawny color.
The paste is semi-soft and chewy with the elastic pull that pasta filata cheeses are known for. On a fresh blade you can see the moisture, really bright, still moist all the way through. The smoke leads on the palate without overwhelming, with a sweet caramel note pulling underneath, and it finishes clean.
This is a favorite of the pizza restaurants we sell to, the ones that really know Italian pizza. Pull it apart by hand rather than slicing it and the texture comes out even better when it melts. A more flavorful move than mozzarella when you want some smoke in the mix.
