Scamorza (natural or smoked) 
Pasteurized – Cow’S  Milk 

Scamorza is a  stretched curd cheese (formaggio a pasta filata), in which the fresh curd matures in its own whey for several hours to allow acidity to develop by the process of lactose being converted to lactic acid. Artisanal cheese-makers generally start form the cheese into a round shape and obtain, after a strangling hand operation, a pear-shaped cheese with edible rind. Obtained from pasteurized cow’s milk having a natural fat content, it has got a smooth rind, thin, yellow in colour, it is not treated with any protective covering on the outer layer. It can be chosen natural (white) or smoked (brown rinded).