Scamorzina is a ball of raw milk goat cheese that is white in color, tending slightly to straw yellow with a slightly wrinkled but edible rind.
Goat scamorza is the fruit of the dairy art of the Malga POF farm, located in an environment where everything is left to the natural course of life following the philosophy of natural breeding. Here, in fact, their goats follow ahealthy and natural diet, only with local grass and hay from the adjacent forests and pastures without being subjected to seasonal adjustment.
The milk comes from the baby goats that live at high altitudes over 1,000 meters, this is where scamorzina is born, perfect for snacks or light meals.
Made by the special spinning process to which the curd is subjected to turn it into a unique, soft, shiny, elastic mass that can be manipulated to shape. When cut, scamorzina does not bleed serum and the flavor is more intense than mozzarella. Scamorzina is made from raw goat’s milk, has a smooth skin, and the paste is soft, elastic and free of holes.
How to best taste goat scamorza cheese.
Goat scamorza is delicious served alone, sliced and accompanied by fresh bread and olives. It can also be used in salads, gourmet sandwiches, pizza, and numerous pasta dishes. Its ability to blend to perfection makes it ideal for creating irresistible gratin dishes.
Experiment and be won over by its culinary versatility!
Some interesting facts about goat scamorzine
This goat’s cheese ball is string cheese and is made from the milk of the POF alpine pasture goats that live 1,000 meters above sea level in a pristine area.
Like traditional scamorza, goat scamorzina is a stringy cheese. This means that the cheese is processed and shaped while the paste is still warm and stringy. This technique gives goat scamorza its elastic, stringy texture.
It has a mild flavor that reflects the characteristics of goat’s milk and has a soft texture that becomes stringy when heated. It has a distinctive and slightly more pronounced taste than cow scamorza, soft and stringy, typical of stringy cheeses.
Goat scamorzine is rich in nutrients: it is a good source of protein, calcium and vitamin D. In addition, because it is made from goat’s milk, it can be an alternative for those who arelactose intolerant.
Watch Malga Pof Farm’s video interview with Puntoverde
Goat scamorza cheese: what it is, how to use it, storage and pairings
What is goat scamorza and how does it differ from cow scamorza?
It is a string cheese made from goat’s milk, with a short/medium drying period that concentrates its aromas and flavor.
Compared to the cow’s version, it is more aromatic, with clean lactic notes and an elastic but dry texture. In small dairies it is often hand-tied and sometimes offered in a smoked version. Ideal for those looking for a goat cheese that is not fresh but still versatile. Correct search term: “aged goat scamorza,” “smoked goat scamorza.”
Storage: where to keep it and when to consume it?
Keep it in the refrigerator at 0-4°C, wrapped in breathable food paper or in a non-airtight container.
Whole: store in the least cold shelf.
Cut: protect the cut with foil.
For best taste consume within a few days of opening(always check label and TMC). Serve at room temperature: take the piece out 30-40 minutes earlier. Keyword Search: scamorza storage, how long does goat scamorza last.
How to cook goat scamorza cheese? Easy ideas and pairings
It yields best with short, firm heat: on the griddle, in the oven (8-10 min), on pizza or in a nonstick pan.
With grilled vegetables, mushrooms or baked potatoes.
On a sandwich with sweet cured meats or herbs.
With chestnut honey or onion preserves.
Wine pairings from Lake Garda: Lugana or a rosé from Valtènesi. Useful keywords: goat scamorza recipes, goat cheese pairings.
How to cook goat scamorza cheese? Easy ideas and pairings
Smoked has a more intense aroma and round taste: perfect on the grill or with soft polenta; white is more delicate, ideal in everyday cooking and in warm salads.
Goat scamorza nutritional values
