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Spressa delle Giudicarie

traditional alpine cheese

This semi-cooked, semi-hard cheese produced in wheels weighing 18-20kg, is made from skim milk and naturally low in fat. The milk comes from Rendena cows in the lush Rendena valley; the name comes from its pressing (spressa). The young version is generally melted over polenta. It's mostly eaten as table cheese, especially as it ages, when it develops spicy notes.

Text © Dana Facaros and Michael Pauls

Images by: visitchiesa