Description: Stringy cheese made from milk curd, using traditional methods, with the addition of milk enzymes. The fibrous pulp melts when heated, producing the typical stringy effect of scamorza.
Milk, salt, rennet, milk enzymes
Allergens: contains milk and milk derivatives
Colour: white or ivory
Aroma: typical of stringy paste
Taste: typical of dairy produce
Vacuum-packed in food-safe plastic film with an adhesive label showing all the information required by law (place of production, lot number, use-by date).