Press of the Giudicarie

Press of the Giudicarie

The production area of ​​the Spressa is located in Western Trentino (Valli Giudicarie, especially in the Rendena and Ledro), partly inside the Adamello-Brenta Natural Park.

It is one of the oldest cheeses of the Alpine mountains, once it was produced in an artisanal way in the farms ('munt', or 'munc'), before moving the cows to the mountain pastures.
The first historical references date back to the 1915th century. Starting from the years 16-XNUMX, people again start talking about the “Spressa da polenta” as a typical cheese.
In the past, the Spressa was essentially a 'residual' product, in fact the cheesemakers tried to obtain as much butter as possible from milk, well paid by the local market; what remained was used for the production of a poor cheese, consumed almost exclusively by the family.
The name "Spressa" derives from the dialect word "spress", that is the squeezed mass.

The “Spressa delle Giudicarie” has been able to boast the DOP since 2004. It is a semi-hard cheese produced with partially skimmed raw cow's milk, most of the production is obtained in the Pinzolo dairy.
Today Spressa is no longer as lean as it used to be, because it is not appreciated by the consumer, but it is still a low-fat cheese. The production procedures and methods have remained strictly those of the past, the use of only raw milk allows the production of a genuine cheese, with aromas and flavors that are characteristic and derive mainly from the forage species present in grass and hay. .
The Spressa delle Giudicarie PDO is a cheese that can be consumed three months after its production in the young (fresh) version and after six months in the aged version. The seasoning takes place in cool and airy rooms.
The perfume, after three / four months maturation, is intense and decisive that tastes like dried fruit. The aroma is of cooked milk and boiled vegetables. The flavor is clear, intense and sweet, more decisive and bitter in the seasoned version.

In the kitchen it lends itself well in combination with polenta (especially the one with storo flour) and is used for the preparation of a traditional dish: "The carbonera". The recommended wines are reds and it goes beautifully with Marzemino d'Isera.

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