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Scimudin

Product

The Valtellina dialect name means ‘little cheese’ due to its small size. It was once produced with pure goat’s milk since goats are very common in the area, but a mixed milk version is currently more popular, as is the case for other local cheeses such as ‘Bitto’.

Organoleptic characteristics
Aspect and texture: very soft, ivory paste with a few holes and blooming rind
Taste: sweet and fresh
Serving suggestions: White wines. Blueberry jam. Wholemeal or walnut bread
Technical characteristics
Milk: skimmed, raw or pasteurised, cow and goat’s milk
Production method: artisan and industrial
Paste: uncooked
Salting: dry
Ripening: at least 10 days
Production period: annual
Fats: 35 % F-Dm
Weight: 0.5-1 kg
Size: 15-20 cm diameter, h.5-8 cm
Producers: dairies from the Valtellina area