Spressa delle Giudicarie 
Spressa delle Giudicarie is a cow's milk cheese from Trentino-Alto Adige in northern Italy, made from milk left over after buttermaking. It has a brown crust and a pale, lightly holed interior, and it is usually eaten young.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Giudicarie, Chiese, Rendena, and Ledro Valley municipalities |
| Protection | PDO (2003) |
| Milk Type | Partially skim raw cow’s milk |
| Milk Treatment | Natural cream rise |
| Fat Content | Low |
| Rind | Dark brown or yellow |
| Texture | Semi-Hard |
| Flavor | Light and sweet to robust and piquant |
| Colors | Pale yellow paste |
| Forms | Flat cylindrical, 12–14 inches diameter, 3 months |
| Age | 3 months |
| Rennet Type | Bovine liquid rennet |
What is Spressa delle Giudicarie Cheese?
Spressa delle Giudicarie is an Italian cheese from the region of Trentino-Alto Adige/Südtirol. It is a cow's milk cheese, made mostly from Rendena cattle, using milk from two milkings, the evening and the morning.
The cheese began as a byproduct of butter. The cream was taken for butter, and the skimmed milk that remained went into cheesemaking.
Wheels are cylindrical and measure about 25 cm (9.8 in) in diameter. The crust is brown. Inside, the paste ranges from white to very pale yellow and carries small to medium-sized holes.
It can be eaten fresh after three months, while curing takes more than six months. Most of it is eaten while still young.
It pairs well with local wine, such as Marzemino, a red DOC wine from southern Trentino.
How Does Spressa delle Giudicarie Cheese Compare?
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