How to make
Blend the gouda, scamorza, sour cream, prosciutto and cold butter in a blender.
Transfer the mixture into a bowl and sift the flour to it. Add the oregano and mix with your fingers, initially forming crumbs and then slowly forming a compact dough.
Do not knead for long, so that the butter does not melt/warm too much from the heat of the palms and the dough becomes very soft.
If it does soften, refrigerate or freeze it to harden.
Balls are torn off, which are then elongated into thin sticks in the shape of cracker sticks.
They are arranged onto baking paper at a small distance from each other and baked in an oven heated to 390°F (200°C) for about 20 minutes, or until they aquire a golden brown color.
