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.