One of the typical Valtellina cheeses with a long Alpine tradition
The mountain cheese of Livigno
Scimudin is a Valtellina cheese that has historically been produced in the area between Bormio and Livigno and boasts a very long tradition: it was in fact the typical cheese of the local farmers, who used whole, raw cow's milk (but in ancient times also goat's milk) to obtain a soft cheese with a fat raw paste and a short maturation period. Today we still produce it this way, to rediscover the authentic flavour of the mountains and nature.
Nutrition declaration
Energy
kj 1129 / kcal 270
Fats
of which saturated fatty acids
22 g
13 g
Carbohydrates
of which sugars
0 g
0 g
Protein
20 g
Halls
1 g
Ingredients
Whole cow's milk*, salt, rennet
Format
Whole, sliced at points of sale
Weight
7 - 10 kg (whole wheel)
Seasoning
Minimum 30 days
