The Scimudin made from pure goat's milk is a cheese made with vegetable rennet, with a short aging period, very delicate in flavor, and is characterized by its unmistakable intense milk taste.
The crust is white and bloomy, and its paste is very soft with a color that varies from ivory white to straw yellow depending on the seasons, with sparse and irregular holes. It is made using raw milk obtained from Camosciata goats.
Scimudin is a dialectal term that comes from “scimud”, cheese. Originally, it was found only in the municipality of Bormio, but then its cheese-making spread throughout Valtellina. It was mainly the cheese of peasant families.
Tipica ricetta valtellinese ormai quasi introvabile nella versione di pura capra.
La lavorazione presamica presenta meno grassi e lo rende quindi più digeribile mantenendo l'ottimo sapore e la morbidezza.
Latte crudo di capra, caglio non animale (da Mucor Miehei), sale.
Shelf life: 60 giorni
Valori nutrizionali medi per 100g di prodotto:
Kcal 342
Grassi 30g di cui saturi 27g
Carboidrati 0g
Proteine 19g
Sale 1,4
The Scimudin made from pure goat's milk (which we present here in a 1-kilogram portion) is a table cheese, consumed with honey, or mixed with polenta during cooking.
Excellent with salads, vegetables, and fresh fruit. In the kitchen, its enhancement is in the preparation of sauces, as it blends well when whipped.
It pairs well with white wines such as Terrazze Retiche from Sondrio and with low-alcohol red wines.
A fatty cheese, of short aging, with a soft texture. Medium-low aromatic intensity.
Formaggio grasso, di breve stagionatura, a pasta molle. Intensità aromatica medio-bassa.
Si abbina a vini bianchi come il Terrazze Retiche di Sondrio e a rossi di bassa gradazione alcolica.
€ 51,90
per porzione da 1 kg ca.
english
ITALY
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Scimudin pure goat vegetable rennet 1kg
Lombardy
