Scamorza Bianca Tamburro is a fresh pasta filata cheese made from pasteurised cow's milk in Molise, in Baranello (CB), Italy. Spheroidal with a small head, rindless, with a tender, fibrous body and a milky, mild and slightly tangy flavour. Supplied in vacuum-packed 250 g units, in a display case of 10 pieces (2.5 kg), refrigerated and ready for the professional kitchen.
What white scamorza is
Scamorza belongs to the southern Italian pasta filata family, the same spun-curd technique behind mozzarella and provola. The curd is heated and stretched into a smooth, elastic paste, then shaped into the characteristic pear or spheroidal form with a small head. White scamorza is the fresh, un-smoked version: milder and more delicate than its smoked counterpart, with a clean milky taste and a body that melts beautifully without releasing excess water.
Geographic origin
This scamorza is produced in Molise, one of Italy's smallest and most pastoral regions, at the Latticini Molisani Tamburro dairy in Baranello, province of Campobasso. The milk is of EU origin and the cheese is transformed in Italy under EC approval mark IT 14 5 CE.
The producer
Latticini Molisani Tamburro is a family dairy that has been producing fresh cheeses for three generations from its plant in Contrada Crocella, Baranello. Production is BRC and IFS certified and follows a full HACCP plan in compliance with EC Regulations 852/2004, 853/2004 and 2073/2005. No preservatives, no colourings, no GMOs, and microbial rennet only, which makes the cheese suitable for vegetarian menus.
Organoleptic characteristics
The paste is milk-white, tender and slightly fibrous, with no rind and a thin, soft skin. The aroma is fresh and lactic; the flavour is sweet and milky with a gentle acidic note. When heated it strings cleanly and turns golden without splitting, which is exactly what professional kitchens look for in a melting cheese.
Technical specifications
Each unit weighs 250 g, packed under vacuum in plastic film and presented in a cardboard display case of 10 pieces (2.5 kg). Nutritional values per 100 g: 275 kcal (1141 kJ), 21 g fat of which 12 g saturates, 1 g carbohydrate of which 1 g sugars, 21 g protein and 0.50 g salt. Store at +4 °C; commercial shelf life is 60 days from packaging.
Uses in the professional kitchen
White scamorza is a versatile melting cheese. Slice it over pizza in the last minutes of baking for an even, golden stretch; cube it into baked pasta, parmigiana and gratins; melt it on crostini and bruschetta; grill it in slices until creamy inside; or fold it into risotto and polenta off the heat. As a guideline, allow about 60 to 80 g of cheese per portion.
Pairings
It works with San Marzano DOP peeled tomatoes and fresh basil on pizza, with cured meats and bread on a cheese board, and with grilled vegetables and good extra virgin olive oil. On the LAPA catalogue it complements peeled tomatoes, basil and Genoese pesto.
Logistics and delivery
LAPA delivers refrigerated throughout Switzerland with its own fleet across Zurich, Basel, Lucerne, St. Gallen, Winterthur and the surrounding regions, and with partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport for areas not covered by the fleet. Customers include restaurants, pizzerias, gastronomies, hotels, ice-cream parlours, pastry shops, Italian grocery stores and private clients.
Who it is for
Scamorza Bianca Tamburro is built for professional volume: pizzerias that need a reliable, even melt, restaurants and gastronomies that want a clean milky cheese for baked dishes, and caterers who value a 60-day shelf life and a practical 250 g format.
