Smoked scamorza

Made by our caseificio Il Parco in San Giovanni Rotondo in Gargano, with cow's milk from the Puglia region.

Smoked scamorza is a firm, supple string cheese matured for two to five weeks and smoked over wood. It has a beautiful smooth rind coloured by the smoke and a woody taste on the palate. It is also available plain.
It can be eaten grated or sliced to melt in your pasta, pizzas, gratins, etc., but also raw, sliced or diced, to add to your salads or kebabs, for example. 

Ref: ODS_IP_SCAF_P