Merkki: Consorzio CTCB

The Scimudin is made from the milk of the cows of the Province of Sondrio in Lombardy. In the older days, farmers produced this shortly matured and relatively soft cheese in small loaves for their own needs. The maturity period is three to four weeks.

The taste of Scimudin is similar to the French Brie. It is mild, sweetish and somewhat reminiscent of mushrooms. The rind has a white-gray mold. The dough is white to yellow.

The cheese is smooth, melts in the mouth and goes well with polenta, but also with white bread and fruit jams, salami and white or a young red wine.