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Agnone's smoked scamorze are a spherical-headed cow's milk cheese made from the paste of caciocavallo cheese.
Ideal for grilling
Pair of scamorze.
Product Quantity: 2 x 200 g approx.
Vacuum-packed.
Agnone Smoked Scamorze - Pair
€7.80
| Shipped in 1 - 3 days
Agnone's smoked scamorze are a spherical-headed cow's milk cheese made from the paste of caciocavallo cheese.
Ideal for grilling
Pair of scamorze.
Product Quantity: 2 x 200 g approx.
Vacuum-packed.
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Agnone's smoked scamorze are a spherical spun paste cheese with a head.
They are straw yellow in color and have a sweet, intense flavor. They are ideal for cooking over charcoal or in the oven.
Storage and tasting tips for the 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 smoked scamorze should be stored in the refrigerator under vacuum.
To fully enjoy its flavor and fully reveal its organoleptic characteristics, one hour before being consumed, Agnone smoked 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
Smoked Agnone scamorze di Agnone is a product subject to Weight Drop.
| Ingredients: | Raw cow's milk from 100% Alto Molise production, 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 |
Nutritional Table
Average values per 100 g of product
| Energy | Kcal 346 kj 1454 |
| Fat | 28,0 g |
| -of which saturated fatty acids | 17,4 g |
| Carbohydrates | 0,8 g |
| -of which Sugars | 0,7 g |
| Protein | 22,7 g |
| Salt | 0,60 g |
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Data sheet
- Product Quantity
- 400 g
- Origin
- Italy
- Region of Origin
- Molise
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