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Cheese from Italy, Lombardia
Raw cow milk with no added starter is set with calf rennet at 36–40 °C and cut to hazelnut or walnut grains. The curd is put in perforated moulds and kept warm for 3–24 hours, salted, then ripened 10–30 days, when a thin white-grey mould covers the dry rind.
| Raw whole cow milk from one or more milkings | Local herds only; no starter is added[pat-sheet][onaf-sheet] |
| Calf rennet, liquid or powder | [onaf-sheet] |
| Salt | Dry on the surface, in brine, or straight into the milk before setting[onaf-sheet] |
| Starter | none; the raw milk's own lactic flora |
Total time across the recorded steps: 10 days – 31 days
What changes: Raw milk is warmed to 36–40 °C and calf rennet sets it in about 20 minutes
Salt can go into the milk at this point instead of later.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk with no added starter is set with calf rennet at 36–40 °C and cut to hazelnut or walnut grains. The curd is put in perforated moulds and kept warm for 3–24 hours, salted, then ripened 10–30 days, when a thin white-grey mould covers the dry rind. Made in 5 steps over 10 days – 31 days. The longest step, ripen until the rind blooms, takes 10–30 days (Regione Lombardia) and runs at 6–15 °C (Regione Lombardia).
| Main step | 10–30 daysReported[pat-sheet][onaf-sheet] | Ripen until the rind blooms |
|---|---|---|
| Temperature | 6–15 °CReported[pat-sheet][onaf-sheet] | Ripen until the rind blooms |
Valtellina's other cheeses are long-aged, but Scimudin ripens only 3–4 weeks under a thin white mould, a sign that it began as a home cheese. It was probably once made from goat milk.
Made from raw milk with no starter. To savour it at its best, the regional sheet says to keep it at no more than 15 °C and eat it within 45 days of packing; it gives this as a quality point, not a safety limit. It ripens only 10–30 days, well under the 60 days the FDA studied. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The name means little scimud, local dialect for cheese. It was once offered to guests, especially after funerals, and is still melted into polenta in the pot.
