Scamorzini del Matese is a pasta filata cheese made with whole cow’s milk from animals raised in the production zone. That zone, as listed by Regione Campania, takes in mountain country of the Matese massif, including communes such as Castello del Matese and San Gregorio Matese in the Benevento hinterland.
Its making follows a cycle that is practically the same as that of caciocavallo del Matese. Hot water is added so the curd can be stretched, the familiar gesture that gives this family of cheeses its elastic body.
Once the forms are modelled they go into cooling water, then into brine. Eaten fresher the cheese is slightly pasty, with a delicate, pleasant sweetness; left to a semi-aged stage it turns more pungent, still inviting on the table.