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Smoked Mozzarella
The Italians have a cheese style they call pasta filata - which means ‘stretched curd’. Freshly made curds are shredded into small pieces, then boiled, before being stirred back into one smooth mass. Lumps are then stretched out and formed into small balls.
That’s your basic mozzarella, usually made with buffalo milk, but in the south of Italy they make one with cows’ milk called scamorza, often smoked. This is Bath Soft's version, wood-smoked by the dairy themselves.
Pasteurised, vegetarian, 220g.
