Our smoked Proveletta has a white inner pulp, similar to a mozzarella, with an elastic consistency. It has a delicate flavor and not pungent; The scamorza intended for smoking is hung in special concrete smokehouses and exposed, for 10-15 minutes at 40-50 ° C, the smoke produced by the burning straw.
Pasteurized cow's milk, milk enzymes, salt, rennet, acidity regulator E 330.
The materials used for the packaging are suitable for contact with foods. Our packaging have been designed to be packaged in a hermetically sealed manner various types of products, using a film of plastic material celluloso. All our trays, are also suitable for food material. Our smoked cheese is left to dry for about half a day in a natural smokehouse. It is packed with lace in 1kg and 3kg box, vacuum controlled atmosphere or in liquid.
Store at temperatures between + 1 ° and + 4 ° C Shelf life: 20 days