Friday, February 15, 2013

Schmoozing with Scimudin

One of the new cheeses we got at our counter this month is the Scimudin. This cheese is a bloomy rind cheese that sort of resembles a brie. It is not as gooey on the inside as most bries, but still has a wonderful creamy, lactic flavor. I would even propose to all brie-haters that this cheese might be right up their alley...

Cheese: Scimudin
Producer: Luigi Guffanti
Region: Lombardia, Italy
Milk: Pasteurized Cow's milk
Rennet: Traditional (animal)
Scimudin gets its name from a Valtellina (the local dialect) word meaning "little cheese". This cheese is rather unique in that while it does have a rind, it does not add too much flavor besides a slight touch of mushroom. The rind seems to be there more as a texture component (as well as protecting the cheese as all rinds do). The cheese itself is super creamy and milky with an almost sponge like paste. As it ages it will get a little more a bit more of the mushroom flavor and the paste will soften up a bit.

For me, I would lean toward using this cheese in place of brie in certain recipes. For instance, if you're making a sandwich that calls for brie, I would use the Scimudin instead since it has such a beautiful creaminess, yet is a little on the firm side. This would also be a nice cheese to top with your favorite jam or chutney.

Come on by the counter and ask for a sample of this tasty, versatile cheese. You won't be disappointed.

I have a couple of exciting things coming up in the next couple of weeks to share with you all, so stay tuned! Until then, eat, drink and be happy!!