La scamosciata es un sabroso queso producido en la zona de Benevento; se caracteriza por una consistencia blanda, una particular forma alargada y un sabor muy delicado. Se obtiene procesando la leche de vaca que, una vez filtrada y calentada, se hace coagular gracias a la adición de cuajo. A continuación, se extrae la cuajada y se reduce a tiras, luego se hila y se trabaja a mano para darle su característica forma alargada. Las piezas resultantes se conservan primero en salmuera y luego se envasan y comercializan.
Prefiere los vinos blancos de baja graduación.
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