The Scimudin made from pure goat's milk is a cheese made with vegetable rennet, of short aging, very delicate in taste, and is characterized by its unmistakable intense flavor of milk.
The rind is white and bloomy, its paste is very soft with a color ranging 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 derives from “scimud,” cheese. It was originally found only in the municipality of Bormio, but then its production spread throughout the Valtellina. It was primarily the cheese of farming 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 in this page we present in a 500-gram 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 highlight is in the preparation of sauces, as it is well-suited to being stirred in. It pairs well with white wines such as the Terrazze Retiche from Sondrio and with light-bodied red wines.
Fat 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.
€ 26,40
per porzione da 500g ca.
english
ITALY
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Scimudin pure goat vegetable rennet 500g
Lombardy
