Our wood-smoked scamorza is a semi-soft stretched curd cheese made from cow’s milk. It’s lightly smoked with Aussie beechwood, adding hints of caramel to its natural sweetness and acidity. For an extra smoky twist, put it on your pizza or in piadina with speck. Or do as Mum does: pop a thin slice over your egg as it fries.
Pasteurised cows Milk,
Non-Animal Rennet, Starter Culture, Salt
Keep refrigerated below 4°C.
Consume within 3 days of opening.
Best consumed at room temperature.