In cooking it is used as a table cheese. As an appetizer, dish or dessert, it goes brilliantly with honey or jams with a non-overwhelming flavor. It is also an appreciated ingredient in accompaniment to typical local first courses such as polenta with spoon. It goes well with light white and red wines.
It is a fresh dairy product which, in the past, was made from goat's milk; currently it is essentially produced with cow's or mixed milk. The production is based on the use of milk obtained from two milkings: evening and morning. This is brought to 36-40 ° C and coagulated with calf rennet. The curd is reduced to the size of a hazelnut, then collected in the punches where it drains from the whey and takes the typical form.The process ends with salting and short maturing - from 10 days to 4 months.
Typically cylindrical in shape, the scimudin shows faces with a diameter of 20 cm and a heel of 5 cm; the weight is approximately 1.5 kg. It has a thin, tender and clear crust; the paste is soft, soft, greasy, moist, totally white - due to the typical molding - and with thin, sparse and irregular holes. It has an initially sweet taste which soon gives way to acidity. The flavor and aroma, on the whole, are of medium-low intensity; many call it "delicate".
