€ 10,60 for porzione da 200g ca.
The Scimudin di pura capra is a cheese made with vegetable rennet, of short seasoning, 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 season, with a sparse and irregular distribution of eyes. To make it, raw milk obtained from Camosciata goats is used.
Scimudin is a dialectal term that derives from “scimud,” cheese. Originally, it was found only in the municipality of Bormio, then its production spread throughout the Valtellina region. It was mainly 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 of pure goat (which we present in this page in a portion of 200 grams) 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 is well suited to being whipped. It pairs well with white wines like Terrazze Retiche from Sondrio and with low-alcohol red wines.
Fat cheese, with a short aging, and 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.
€ 10,60
for porzione da 200g ca.
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Lombardy
Scimudin pure goat vegetable rennet 200g
