Cremosa classica di Scoppolato

Casa Pedona produces a truly unique sheep's milk cheese, but we can't call it pecorino, it has a name that reflects its truly unique characteristic, here's how Cremosa classica di Scoppolato came to be

Lo Scoppolato

Bringing new life to a different kind of sheep's cheese with a fresh spirit. This is how Lo Scoppolato was born, slowly becoming, with sacrifice and love, a sought-after product appreciated by food journalists, star chefs but above all by the many enthusiasts of good cheese. A dream that has become a truly delicious reality! Because, let's remember, never abandon your dreams when you wake up in the morning. During processing, the product undergoes ageing with a particular humidity level in order to achieve a product with the right maturity and to enhance its flavour. Lo Scoppolato is a taste experience. Not only for those who love cheese but also for those who wish to discover an intense flavour.

Cremosa classica di Scoppolato

the Cremose were created to make a line that uses Scoppolato pecorino. The consistency is that of a very versatile cream in the kitchen. They are perfect for making appetisers, savoury treats and for dressing tasty first courses. Made in four flavours to satisfy different recipes and thus give free rein to creativity in the kitchen. Here then is the pure Cremosa (made only of Scoppolato cheese), Cremosa with truffle, Cremosa with Zafferano di Massarosa and the Cremosa for â Cacio e Pepe â. All to discover. Cremose can be stored outside the fridge at room temperature. Pairings: If enjoyed on its own, Cremosa needs fragrant white wines with a pronounced acidity or Prosecco di Valdobbiadene. Try it with: Mezze maniche pasta with cremosa, bacon deglazed with beer and chopped almonds. Brown the bacon, and while cooking deglaze it with beer. Drain the mezze maniche pasta. Pour the pasta into the pan with the bacon, add the cremosa and a little pasta cooking water. Toss the pasta and finish with the chopped almonds.

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