JuliaBalbilla at 12:58, 13 July 2011

2011-07-13T12:58:12Z

New page

{{#seo:
|title=Scimudin cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#scimudincheese #cheese #mould #dairyproducts #lombardiacheeses #italian #cowsmilkcheeses #cowsmilk #cheeses #unpasteurised #italiancheeses
|hashtagrev=12032020
|description= 'Formaggella Scimudin' in the local dialect means 'a little cheese'
}}


[[Image:Scimudin cheese.jpg|thumb|300px|right|Scimudin cheese]]
====Origin====
* 'Formaggella Scimudin' in the local dialect means 'a little [[Cheese|cheese]]'. Scimudin is produced in the Valtellina alpine zone which is located in the foothills of the [[Italian]] Alps, just south of the [[Swiss]] border. The cheese is similar to Brie, but milder.

====Cheese group====
* Soft, [[Mould|mould]] ripened.

====Milk type====
* [[Unpasteurised]] [[Cows' milk|cows' milk]].

====Aroma and taste====
* The flavour is mild, milky, sweet and a little floral with a faint aroma of [[Mushrooms|mushrooms]].

====Strength and texture====
* Mild. Matured for 3-4 weeks. Soft, velvety, smooth rind. Silty and sticky interior with small irregular holes.
====Shape, weight and size====
* The [[Cheese|cheese]] is sold in cylindrical form. Diameter 18-22cm, height 4-5cm, with an average weight of 1.3 to 1.7kg. White, mouldy rind, with a [[Cream|cream]] interior.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Lombardia cheeses]]

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Scimudin cheese - Revision history

JuliaBalbilla at 12:58, 13 July 2011