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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. Designated DOP>
Text © Dana Facaros & Michael Pauls
Image by visitchiesa