Caseificio Aversano

Scamorza Bianca/Affumicata Caseificio Aversano

White scamorza / Smoked scamorza

White scamorza is, like the mozzarella and the provolone, a cheese with spun paste, obtained  by processing of cow’s milk or of mixed milk, howsoever deriving  from two milkings. The term “scamorza” seems to  come  from the word  “scamozzare” which means get rid of a part; it refers to the work of the cheese maker, when with his hands tears off a piece of paste to give the characteristic shape to the cheese , with a bottleneck at the top.
The scamorza is produced with fresh milk, slightly warm, to which calf rennet is added. After clotting, the paste is processed with very hot water, which is needed for the stringy consistency of the scamorza. Is in this stage that the cheese takes on its characteristic shape then it is dipped in a solution of water and salt for few hours and allowed to mature for few days.

There are several variations on the making of scamorza, both as regards the appearance (crust colour can vary from pale yellow to brown, the shape,  more or less spherical, may have a very  small head or one a little bit bigger) or as regards the taste (it can be smoked or not  and be stuffed with various ingredients). The crust is smooth, thin and Ivory white if the product is not smoked in which case it will be yellow ochre, the paste is pale yellow with a soft consistency and a high aromatic flavour.

Caseificio Aversano Download Technical Sheet

  • Cow's Milk
  • Runnet
  • Salt
  • Smoked with straw (only smoked scamorza)

Packaging Type

  • Weight Piece:  250g, 500g, Filone 1500g
  • Individually packaged and / or torque

Product Presentation

  • Crust: Fine
  • Pasta: Compact structure
  • Flavor: Characteristic
  • Odor: Typical aromatic
  • Color:  Straw yellow  (only smoked scamorza) - White
  • Consistency: Compact, elastic

Requisiti Fisico-Chimici

Valori medi ± Tolleranza

  • Umidità                               %    54.0 ± 2.0
  • Residuo Secco                  %    46.0 ± 2.0
  • Grasso stq                         %    20.0 ± 2.0
  • Grasso ss                           %    43.4 ± 2.0
  • Proteine: (N x 6,38)n        %    21.5 ± 2.0
  • Sale: (Na CI)                      %     0.8 ± 0.3

 Requisiti Nutrizionali

Valori medi calcolati su cento grammi di prodotto edibile.

  • Valore Energetico: 270 kcal / 1113 kj
  • Proteine: 21,5
  • Carboidrati: 1,00 g di cui zuccheri 1,00 g
  • Grassi: 20,0 g di cui Acidi Grassi Saturi 14,00 g
  • Sale: 0,8 g

 Requisiti Microbiologici

                                                                        U.M.           Valori obiettivo           Valori di rifiuto

  • E.Coli                                               ufc/g                   < 10                             >100
  • Staphilococcus aureus                 ufc/g                  < 10                             >100
  • salmonella spp                              ufc/25g              assente                       presente
  • Listeria monocytogenes              ufc/25g              assente                      presente
    ~ in 5 unità campionarie                
  • Inhibitory substances:                                                  Absent                        
  • Pesticide residues:                                                       Less than the directive
                                                                                              CEE 86/363 recepita con OM del 18/07/90
                                                                                              CEE 93/57 recepita con OM del 03/05/94
  • Residues of veterinary medicinal products:             Below the limits of the regulation CEE 2377/90 and subsequent updates
  • Heavy metals:                                                                Below the limits of the regulation CEE 1881/06 and subsequent updates
    Pb (mg/Kg)
    Aflatossina M1 (ng/Kg) 

Dir. CE 89/2003, 142/2006, 68/2007           Milk and derivatives

  • Minimum durability:           30 days from date of production
  • Storage temperature:          Between 0 and + 4 ° C