Another derivation of smoked scamorza is Smoked Treccione.
By characteristic, the scamorza paste, very elastic and malleable, lends itself perfectly to the art of our cheesemakers. The braid shape is among those most appreciated by our customers.
The smoking phase is also carried out in the same way, in order to best enhance the flavors and smells typical of smoking through the smoke produced by the combustion of straw and shavings.
INGREDIENTS: Italian cow's milk, lactic ferments, salt and rennet.