Scamorza

The scamorza by Milk Coop is a cheese suited to all tastes and can be used in many different recipes. It is a stretched-curd cheese available in both a mild and smoked variant!

Scamorza:

it is a stretched-curd cheese made from cow's milk processing. A food rich in protein, calcium and phosphorus, as well as vitamin B12, saturated fats and cholesterol. Unlike mild scamorza, smoked scamorza has a stronger, more aromatic flavour, with a golden-coloured surface rind while the inside is lighter and more even. A cheese that is excellent enjoyed on its own but also in its warm version. It can be heated in a non-stick pan. Try it served on a bruschetta with cherry tomatoes and salad. All the cheeses we produce are made with genuine, high-quality ingredients. One of the company's core goals is sustainability and ethics. All while keeping in mind the aim of protecting the flora and fauna of the Irpinia area. Scamorza is sold in the following variants: mild (about 0.45 kg), smoked scamorza (about 0.45 kg), mild scamorza silana (about 1.00 kg), smoked scamorza silana (about 1.00 kg) Milk Coop is a company with ancient roots, passing down milk processing from generation to generation.

The cooperative

It was 1800 when it all began. Since then, over 200 years have passed and the Azienda Agricola Nigro has transformed into the Milk Coop Cooperative. Joining forces with 8 members who daily supply the milk of the Bagnolese sheep for the production of pecorino cheese. For the production of other types of aged and fresh cheeses, cow's milk from the pastures of Irpinia and Sannio is used. The years have gone by but the philosophy has always remained the same: "to keep cheesemaking as tradition dictates, always aiming to improve the ancient production techniques". The milk of the Milk Coop Cooperative comes from native Campania breeds. Breeds raised with the utmost respect for their nature. On the Cooperative's farms, the times and rhythms of nature are respected. The animals are left free to choose among the countless wild herbs of their pastures. This biodiversity gives the milk they provide truly unique organoleptic and sensory properties. For this reason, the smoked, aged and fresh cheeses produced by the Milk Coop Cooperative are seasonal and locally sourced.