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.

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