Spressa delle Giudicarie Cheese

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#353 of 377 cheese types

Spressa delle Giudicarie is an Italian cheese from the Trentino region, characterized by its low fat content and intense flavor. Made from skimmed cow's milk, it has a firm texture and a sharp, slightly spicy taste. This cheese is often enjoyed on its own or used in various traditional Italian recipes.

What is Spressa delle Giudicarie Cheese?

Spressa delle Giudicarie is an Italian cheese made from partially skimmed raw cow’s milk. It is produced in the municipalities of the Giudicarie, Chiese, Rendena, and Ledro Valleys. The cows graze in the Alpine mountains and are fed exclusively on hay, except during the summer months (July–September) when cheese production is halted. Spressa delle Giudicarie obtained PDO (Protected Designation of Origin) status in 2003.

Historical Background

This cheese has been produced since at least the thirteenth century, originally as a byproduct of butter production, making it low in fat content. Cheese production takes place between September and July. The cows are milked twice daily, and bovine liquid rennet is added to the milk at 91–99°F (33–37°C) to curdle it. After 20-50 minutes, the curd is cut and mixed for an additional 35-65 minutes. It is then removed from the whey, placed into cylindrical molds, and left to rest for 24 hours. The curd is either salted in brine for 4-6 days or dried for 8-12 days. Ripening occurs at 50–68°F (10–20°C) and 80–90 percent humidity over three months.

Characteristics

The finished cheese is semihard with a dark brown or yellow crust and a pale yellow interior with small holes sparsely distributed throughout. The flavor can vary from light and sweet to robust and piquant, depending on its age. Spressa delle Giudicarie is molded into a flat cylindrical shape with a diameter of 12–14 inches (30–35 centimeters).

Uses

In Italy, Spressa delle Giudicarie can be enjoyed fresh, melted for polenta dishes, or paired with dark red meats. It is also excellent with full-bodied red wines, chestnut honey, and rye bread. This cheese is highly valued for its versatility and unique taste.

Production Process

The cows producing the milk for this cheese are primarily fed hay. The cream is allowed to rise naturally in the containers. The cheese is made using small, 1000-liter cauldrons similar to those used for Grana. The curd is semi-cooked and formed into cylindrical shapes, then ripened in fresh, aerated environments.

Local Significance

Spressa delle Giudicarie is produced in the Valli Giudicarie, especially in Val Rendena and Val di Ledro, in Western Trentino. It is also partially produced within the Adamello-Brenta Natural Park. The cheese has a long-standing tradition in this region and is an important part of the local culinary heritage.

Key Facts About Spressa delle Giudicarie Cheese

Country of Origin Italy
Specific Origin Giudicarie, Chiese, Rendena, and Ledro Valley municipalities
Certification 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