Smoked scamorza

TYPOLOGY / Smoked stretched cheese.
INGREDIENTS / Milk, Rennet, Salt, Liquid fume.
MILK’S PROVENANCE / East Sicily.
SHAPE / Pear shape with calf’s head.
CRUST / Smooth and shiny crust.
COLOUR / Clear straw-coloured.
INNER COLOUR AND CRUST / Clear straw-coloured.
HOLES / Absent.
STRUCTURE / Soft, moderately elastic.
SMELLS / Smoked scents, lactic and vegetal notes.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Smoked and animal notes.
TRIGEMINAL SENSATIONS / Moderately warming.
STRUCTURE INSIDE MOUTH / Elastic, moderately soluble.
TASTE-OLFACTORY PERSISTENCE / Medium.

SALES UNIT / About 0,5 Kg.
TECHNOLOGICAL ASPECTS / After milk’s coagulation, the curd is grossly broken, then it ripens. When it becomes ripe, it is cut in strips
and kneaded with wood sticks at high temperature until it attains the convenient consistency. Some loaves of curd are created. The cheese
ripens in natural environments. Pickled salting. After a week, the cheese is immersed in liquid fume for about 3 hours.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / 1 day.
SHELF LIFE / 60 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Sealed net.
BACH CODING / 6 digits corresponding to start production’s day, month and year.