Scimudin di Capra

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Pasteurized milk

Taking its name from the local Valtellina dialect for “little cheese”, Scimudin is a smaller version of a larger, firmer cheese called Scimuda. As the story goes, cheesemakers from the area would take extra milk leftover from the days work and use it to make this smaller cheese for their families. Historically this cheese was made only with goats milk but as time went on, more frequently it was made with cows milk or a blend of the two. This version harkens back to tradition and uses only milk from local goats.

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