Soft CheesesFresh cheeses of Chiuro Dairy are famous and appreciated both in Italy and abroad. They include some of the most important cheeses of the dairy tradition of Italy and Valtellina: Robiola, Crescenza, Ricotta and Scimudin. They are called “fresh” because they are not subject to an aging process. The texture of fresh cheeses is soft, sometimes creamy and their taste is reminiscent of fresh milk and mountain herbs.
The Valtellina Scimudin is the typical small cow cheese of farmers’ tradition. In the past it was produced with the milk of a family’s own cattle and eaten after a short aging. In the Lombardy dialect “Scimud” means “cheese”. It is a soft-paste cheese, with a fresh taste and a white bloomy rind. A special suggestion: taste it with a spoonful of Valtellina honey.
cow's milk*, rennet, salt
*Milk: collected and processed in Italy
1,6 Kg ± 10%
1351 kJ / 326 kcal
26,5 g (saturated: 18,0 g)
2,0 g (sugars: 1,0 g)