Description Italian cheese – SEMI-SEASONED SCAMORZA Scamorza is stretched curd paste cheese, white in color, soft and elastic. It’s a dried version of mozzarella with an intense flavor and a typical pear shape. RAW MATERIAL ORIGIN: Raw Italian milk (milked and worked in Apulia, south of Italy) INGREDIENTS: Raw cow milk, rennet, salt, citric acid graft serum. Liquid smoke in the smoked version. ORGANOLEPTIC CHARACTERISTICS: Fresh filata pasta cheese obtained thanks to enzymatic coagulation of raw cow milk; white colour, savory flavor, delicate scent (smell of smoked in the smoked version). Shape: pear-shaped . Typical and aromatic smell. CHEMICAL PHYSICAL CHARACTERISTICS (MINIMUM AND MAXIMUM VALUE IN PERCENTAGE): Humidity: 52/54% Ph: 5.3/5.6 NaCl: 0.8/1.0% ALLERGENS: milk and milk-based products (lactose included) PACKAGING: Product can be sold in bulk, envelop or wrapping for food use STORAGE TEMPERATURE: 4°C SHELF-LIFE: 20 DAYS SIZE: 500 GR MICROBIOLOGIC PARAMETERS CONFORM: Escherichiae Coli: <10ufc/g Staffilococcus Aureus: <10ufc/g Listeria M.: absent in 25g Salmonella Spp: absent in 25g (Reg. CE 2073/05 e 1441/07) NUTRIZIONAL VALUES (ON 100g): Energy value: Kcal 323 KJ 1300 Fats 23.2 of which satured 14.6 Carbohydrates 2.4 of which sugar 3.2 Protein 23.8 Salt 0.9 MANUFACTURER The manufacturer chosen from Pezzo La Corte is a dairy situated in the middle of Valle D’ itria managed by two young boys strictly bond with local traditions. At the same time they are always looking for youth reinterpretations of local and traditional flavor and recipes
