Scamorza di Bufala, made of pure Campania buffalo milk, are an excellent kneaded-curd cheese, whose paste is dried and ripened for 72 hours: the “classic” scamorza is delicious to the plate, while the “smoked” one has a classic strong flavour. Spherical and with a small bump, the scamorza is bound with natural fibers and presents an unique strong aromatic flavour. It is precisely from this typical shape that the product’s name derives, it seems to look like a “capa mozza”, that is to say a “severed head” .
How to CONSERVE and TASTE
1. Keep the product in its liquid all the time, until you eat it;
(when you eat it, you can also ‘rinse’ it superficially, with tap water, if you prefer a less savory product);
2. Keep it in a cool place (where appropriate, in summer, in the refrigerator at a temperature of at least 12° C). The ideal procedure is to conserve the sealed bag in a cool “water bath” (about 15° C) in summer and in a tepid one (about 18-20° C) in winter.
3. If the product is conserved in the refrigerator at low temperature, you can dip it in warm water (35-40° C) for five minutes before you eat it, in order to enjoy it better; however, you should keep it at room temperature at least half an hour before you deep it in warm water;
4. If the product shall be cooked, take it from the preserving liquid and keep it in the refrigerator for a few hours, so that it separates from excess water.