Agnone Passite scamorze di Agnone are a spherical shaped stringy cheese with a head.
They differ from the Scamorze di Agnone da Griglia in that they are not made with caciocavallo paste.
Scamorza appassita is a short-drying dairy product characterized by its classic pear shape with a choke.
Its thin, straw-yellow rind encloses a white, firm and uniform filling.
Ideal for enjoying fresh, in rustics, baked pasta, and sandwiches.
Easy to store. Convenient drawstring tied around the bottleneck allows it to be hung anywhere, even in the kitchen, to enjoy at preferred ripeness.
Smooth to the touch, its springy texture is a real treat for the palate.
Made from pasteurized cow's milk and gluten-free, scamorza passita is an excellent food for celiacs and pregnant women.
Storage and tasting tips for molisan cheeses
- storing at the right temperature is essential to keep its organoleptic characteristics intact and appreciate the quality of the product;
- fresh Molisian cheeses should be stored in the refrigerator at 2° / 4 °C, while aged and semi-mature Molisian cheeses at temperatures between 8 / 10 °C.
Agnone scamorze should be stored in the refrigerator under vacuum.
To fully enjoy its flavor and fully reveal its organoleptic characteristics, an hour before being eaten, Agnone scamorze should be removed from the refrigerator, unwrapped and allowed to oxygenate.
It is recommended to enjoy them accompanied by Molise bubbles or by a Molise wine
Agnone scamorze is a product subject to Weight Drop.
|Ingredients:||Raw cow's milk from 100 lto Molise, whey, salt, rennet|
|Weight:||200 g approx. each|
|Sizes:||2 x 200 g - 400 g approx.|
|Maturing period:||2 - 3 days|
|Storage method:||store in the refrigerator between 2C° and 4°C|
|To be consumed within:||15 days|
Average values per 100 g of product
|-of which saturated fatty acids||17,4 g|
|-of which Sugars||0,7 g|