🧀

Scimudin

SoftCow MilkItaly, LombardyNONE

Small soft cheese from Valtellina valley.

Aging Time

21 days – 2 months

Style: Soft
Milk: Cow
Origin: Italy · Lombardy
Ripening: ≥ 21 days

Tasting Board

Texture

Soft, creamy

Flavor

Mild, delicate

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

Tasted it? Add your notes.

Notes are saved to your personal cheese library, next to the recipes you’ve bookmarked.

Your rating

What did you notice?

Free account required

If you like Scimudin

Browse all cheeses

🧀Same style and milk

Mascarpone

Soft · Italy

Mascarpone departs from the usual fresh cheese pattern in one important way: it begins with full-fat cream rather than milk. The cream is lightly acidified and then heated to a high temperature, which produces both the marked sweetness and the airy, expanded texture that distinguish it. Comparisons to cream cheese undersell it badly — the block cream cheese sold in supermarkets is denser, blander and often gummy by contrast. The cooking step pushes the flavour towards something almost confectionery, which is why it lives mostly in desserts despite having perfectly good savoury applications.

🧀Same style and milk

Quartirolo Lombardo

Soft · Italy

Square-shaped soft cheese from Lombardy.

🧀Same style and milk

Salva Cremasco

Soft · Italy

Washed-rind cheese from Crema area.

🧀Same style and milk

Stracchino

Soft · Italy

A rindless northern Italian table cheese, known as stracchino in some areas and crescenza in others. The name is usually traced to vacca stracca, the tired cow: herds coming down from summer mountain pasture, late in their lactation cycle, gave richer milk, and that milk was worked into this soft, unaged cheese. The richness really comes from where the animals were in that cycle rather than from the descent itself, but the name stuck. Its high moisture makes it melt almost instantly, which is what recommends it — layered over polenta or bread and put under heat, it turns to a smooth blanket without separating.

🧀Same style and milk

Taleggio

Soft · Italy

Italian washed-rind cheese with a strong aroma.

Same style and milk

Camembert

Soft · France

French soft-ripened cheese from Normandy.

Add to Your Library

Save Scimudin to your personal cheese library. Track your tasting notes, bookmark recipes, and build your collection.

Start Your Cheese Making Journey

Join thousands of cheesemakers who use Curd Lab to discover, make, and perfect artisan cheeses.

Get Started FreeFree forever. No credit card required.