What's this
What is scimudin?
Scimudin is a typical Italian cheese from the Lombardy region, produced mainly in Valtellina - municipality of Bormio. It enjoys the recognition of Traditional Agri-food Product (PAT).
From a nutritional point of view, scimudin is part of the II fundamental group of foods - nutritional source of high biological value proteins, specific vitamins and minerals. It is also a major source of cholesterol and saturated fat; in case of hypersensitivity, it may contain "annoying" levels of lactose and histamine.
In the kitchen it is used as a table cheese. As an appetizer, dish or dessert, it marries brilliantly with honey or jams with a non-prevaricating taste. It is also an appreciated ingredient to accompany the typical local first courses such as polenta with a spoon. It goes well with light white and red wines.
It is a fresh dairy product that, in the past, was made from goat's milk; currently it is produced substantially with cow 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 purges from the serum and takes on the typical shape. The process ends with salting and short curing - from 10 days to 4 months.
Typically cylindrical, the scimudin shows faces of 20 cm in diameter and 5 cm of heel; the weight is about 1.5 kg. It has a thin, tender and light crust; the dough is soft, soft, oily, moist, totally white - due to the typical muffling - and with thin, sparse and irregular holes. It has a initially sweetish taste that soon leaves room for the acid. The flavor and aroma, on the whole, are of medium-low intensity; many call it "delicate".
Curiosity
Scimudin was known to be a goat cheese produced at home; today, made with cow's milk, it is produced by dairies.
The name "scimudin" derives from the dialectal word "scimud", which means cheese; corresponds to the diminutive "formaggino". The large forms are called "scimuda".
Nutritional Properties
Nutritional properties of scimudin
Scimudin is a cheese belonging to the II fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals of milk and derivatives.
It has an energy supply and a significant level of fats but, being a fresh cheese, it is less caloric and contains a lower lipid quantity than mature cheeses. Calories are mainly supplied by triglycerides, followed by proteins and small amounts of carbohydrates - even if most of the carbohydrates contained in milk are degraded into lactic acid by the bacterial flora. Fatty acids are predominantly saturated, peptides with a high biological value - that is they supply all the essential amino acids in the right proportions and quantities with respect to the human protein model - and soluble / simple carbohydrates - type lactose disaccharide.
Scimudin does not contain fiber, while cholesterol level is far from negligible. The amount of histamine, which is formed by decarboxylation of the amino acid histidine in free form, is modest. Being a highly proteinic product, this cheese provides considerable amounts of phenylalanine amino acid. The quantity of purines is contained. It does not contain gluten.
The vitamin profile of scimudin is mainly characterized by the abundance in riboflavin (vit B2) and retinol or equivalent (vitamin A and / or RAE). Many other water-soluble B-group vitamins such as thiamine (vit B1) and niacin (vit PP) are fairly concentrated.
With regards to minerals, on the other hand, the cheese shows significant concentrations of calcium, phosphorus and sodium chloride.
Diet
Scimudin in the diet
The scimudin has a quite significant energy supply - especially due to the presence of fats; it is not a low-fat cheese but, thanks to the significant presence of water, it is less caloric than those aged. Its relevance in the diet varies according to the nutritional status of the consumer. In the weight loss diet against overweight - which must be low-calorie and normolipidic - scimudin is undoubtedly more advisable than seasoned cheeses and, in general, more fatty cheeses; this does not mean that it is necessary to adjust both the portion and the frequency of consumption.
The prevalence of saturated fatty acids on unsaturates, associated with the presence of cholesterol, makes scimudin unsuitable or irrelevant in case of hypercholesterolemia. However, as with overweight, this is a more recommended alternative to seasoned and / or fatter dairy products.
Scimudin is an excellent source of essential amino acids, all contained in the high biological value proteins of which this cheese is abundant. It is therefore recommended in the various situations characterized by a greater dietary requirement for essential amino acids, such as: general malnutrition and defedamento, specific protein deficiency, chronic malabsorption (intestinal), increased metabolic needs: pregnancy, breastfeeding, extraordinarily intense and prolonged sports. The use of scimudin as a nutritional source of high biological value proteins / essential amino acids is however limited by its less desirable properties - see cholesterol, saturated fats and sodium - which, in a balanced diet, require the use of portions and frequency of consumption of medium entity.
Lactose, in itself not too abundant thanks to the lactic fermentation in production, can be annoying for hypersensitives. Moreover the presence - even limited - of histamine suggests paying attention in case of specific intolerance. It has no contraindications for the diet of celiac, hyperuricemic and against kidney stones (renal lithiasis) from uric acid. Being rich in phenylalanine, it must be taken in moderation in the case of phenylketonuria. It goes without saying that, being very rich in milk proteins, it should not be included in the allergic diet to these nutrients.
By virtue of the wide range of water-soluble vitamins of group B - which mainly perform the function of cellular coenzymes - scimudin can be considered a useful food to support the metabolic processes of various tissues. In the scimudin abundant liposoluble vitamin A and / or equivalents (RAE), necessary to maintain the visual function, reproductive capacity, cellular differentiation, antioxidant defense, etc. are intact.
For the significant amount of sodium, scimudin is only limitedly allowed in the preventive and / or therapeutic diet the primary sodium sensitive hypertension.
With regard to the richness of calcium and phosphorus - a very useful feature to support skeletal metabolism, a very delicate process in fetal development, in growth and in old age with an increased risk of osteoporosis - scimudin is recommended in the diet of the pregnant woman, child and the elderly. Notes : it is good to remember that for the health of the bones it is necessary to guarantee a correct intake of vitamin D or adequate sun exposure.
It is easier to digest than more fatty and / or seasoned cheeses. However, it should be remembered that, in the case of difficulties or digestive diseases, the entire fundamental group of foods requires adequate portions - especially in the evening meal. It is therefore essential to reduce the amount of scimudin or avoid it especially in the case of: dyspepsia, gastroesophageal reflux disease, strong stomach acid, gastritis, gastric or duodenal peptic ulcer.
Scimudin cheese is not allowed in the vegan diet. Moreover, for the use of animal rennet, it must also be excluded in the vegetarian and religious Hindu one. It has no contraindications for kosher and halal feeding. The opinion of observant Buddhists can be contradictory.
It can be consumed in case of gestation, due to the very low risk of bacterial contamination - it is produced with pasteurized milk.
The frequency of consumption for a healthy subject of scimudin - as a dish - is maximum 2 times a week, with an average portion of about 80 g.
Kitchen
Scimudin in the kitchen
Scimudin is a fresh cheese widely used in the production area as an appetizer, a dish or a meal / dessert. It marries brilliantly with acacia honey or, to the limit, millefiori. The combination with delicate jams and dried fruit - oily seeds is also excellent. Some like to season it with extra virgin olive oil and ground black pepper.
There is no lack of recipes that use scimudin as an ingredient; for example the polenta with spoon with scimudin melted in the middle, grilled polenta with melted scimudin, vegetable salad with cubes of scimudin etc.
The food and wine pairing with the scimudin involves the choice of white or, possibly, light red wines.
Scimudin is a cheese that is strictly preserved at temperatures below 15 ° C, then in the refrigerator. It does not have a very rapid decay but it is advisable to eat it within 30 - 45 days of cutting.
Description
Description of the scimudin
Scimudin is a fresh or short-ripening cheese. It is fat, with soft dough, with thin and regular holes, white or cream yellow - depending on the feeding of the cattle, whether in the mountain pastures or in the valley.
The forms of scimudin are cylindrical, regular, with a dry, thin crust and possibly covered with a white-greyish mold. The diameter of the faces is about 20 cm, the heel is about 5 cm. The weight of the shapes is approximately 1.4-1.8 kg.
The scimudin has a predominantly sweet taste and a very slight acidity. On the palate it is creamy, melting. The flavor and aroma, on the whole, are delicate and milky.
Production
Scimudin production
The production of the scimudin begins with the two milkings - of goats, cows or mixed - one evening and one morning respectively. The milk is kept whole - it is not creams - and it is pasteurized.
Then, a temperature between 36 and 40 ° C is induced and the addition of lacto-graft (bacterial flora) and calf rennet is carried out. Thus the rennet coagulation of the curd occurs.
The curd is broken into pieces the size of a hazelnut and left to rest. The mixture is collected, drained and put into special punches (molds) to purge from the serum. Once dry, the cheese turns out and is salted, dry or in brine. The maturation, which averages around 2-4 weeks, can be only 10 days or even 4 months.
