Scamorza o Provola affumicata
Product specification sheet
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You can make the following recipes:
This is a cow milk cheese in the shape of a squashed sphere, with a variable weight. The word “provola”, originally from Southern Italy, allegedly derives from the portion of dough “di prova” (= proof, test) which was taken off of bigger cheeses. In modern times, the provolas have been spread in every Italian region, giving origin to many different varieties.
Our Provolas, available in different sizes (approx. 300 g and 400 g), once formed are put into an apposite oven and exposed for some hours to wooden smoke. In this way they gain an intense but at the same time sweet and delicate flavor.