Agnone's Appassita Scamorze - Pair

Agnone Passite scamorza cheeses are a type of stretched-curd cheese with a spherical shape and a small head.

They differ from Scamorza di Agnone da Griglia in that they are NOT made with caciocavallo cheese.

Scamorza appassita is a short-drying dairy product characterized by its classic pear shape with a narrow neck.

Its thin straw-yellow rind encloses a white, compact, and uniform filling.

Ideal for enjoying fresh, in rustic dishes, baked pasta, and sandwiches.

Easy to store. The convenient loop tied around the narrow part allows you to hang it anywhere, even in the kitchen, to enjoy it when it has reached your preferred level of ripeness.

Smooth to the touch, its elastic texture is a real treat for the palate.

Made with pasteurized cow's milk and gluten-free, scamorza passita is an excellent food for celiacs and pregnant women.

Tips for storing and tasting Molise cheeses

- Storing cheese at the right temperature is essential to preserve its organoleptic characteristics and appreciate the quality of the product.

- Fresh Molise cheeses should be stored in the refrigerator at 2°C to 4°C, while aged and semi-aged Molise cheeses should be stored at temperatures between 8°C and 10°C.

Scamorza di Agnone should be stored in the refrigerator in a vacuum-sealed container.

To fully enjoy its flavor and reveal its organoleptic characteristics, Agnone scamorza cheese should be removed from the refrigerator one hour before consumption, unwrapped, and left to breathe.

We recommend enjoying it accompanied by an excellent Molise wine.

Agnone scamorza cheese is a product subject to weight loss.

Nutritional table Average
values per 100 g of product