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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