Scimudin

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
Dimensions
15-20 cm diameter, h.5-8 cm
Producers
dairies from the Valtellina area
Codice forma
n.d.
Codice tagliato
n.d.

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