The main characteristic that makes the cheese so unique is the processing of milk and the way to cut the Scoppolato, real secret of the cheesemaker. That is because the slow and careful ageing together with the production technique let the Scoppolato Grand Cru express the best of itself by tasting it with small "petals". flakes
We recommend to cut the cheese horizontally and form two halves, then with a teaspoon create small flakes. Despite the long ageing, you will feel a pleasant sensation of fresh milk. You will taste the enjoyable notes of almond and an elegant aromatic aftertaste.
The Scoppolato has immediately become one of the excellences in the Tuscan dairy industry.
Many starred chefs let loose creating delicious dishes with this product, also based on fish. Try the Scoppolotto ®! a raviolo filled with Scoppolato, with baby squids, sage and bottarga. The Scoppolato finally, once emptied is the best container possible to contain a risotto, a potato cream or why not a wonderful spaghetti dish "Scoppolato and pepper".
SCOPPOLATO GRAN CRU
- Pasteurised sheep’s MILK, salt, rennet, selected lactic enzymes.The crust is treated with grapeseed oil. Inedible crust.
- Weight: variable 1,100 - 1,200 kg
Average nutritional values per 100g of product
- Energy 1594 kj / 384 kcal
- Total fats 31,1 g
- of which saturated fatty acids 22,9 g
- Carbohydrates 0 g
- of which sugars 0 g
- Proteins 25,9 g
- Salt 1,2 g