Description
Spressa delle Giudicarie PDO is a semi-hard cheese produced with raw semi-skimmed cow’s milk mainly from the Rendena cattle breed, the only native breed of Trentino, as well as from the Bruna, Grigio Alpina, Frisona and Pezzata Rossa breeds. It is produced in two types: Giovane (Young) and Stagionato (Mature).
Production Area
The production area of Spressa delle Giudicarie PDO is within the territory of several municipalities in the Autonomous Province of Trento, including the territory of the Giudicarie Valleys.
Production Method
The milk from two or three consecutive milkings is stored and partially skimmed of the natural top layer. Thermisation is only permitted for the part of the milk that is used to prepare the natural milk whey. The milk is then heated in a boiler with a wood fire or steam, and cow rennet is added. Curdling occurs at a temperature of about 35°C, for a period of 20-50 minutes. The curd is broken, with a rod, until the grains are the size of a grain of rice. The curd is semi-cooked at a temperature of about 42°C for a maximum of 30 minutes. The curd is left to rest for no more than 65 minutes and is then extracted and placed in molds. Processing lasts from 90 to 150 minutes from the addition of the rennet to the extraction of the curd; the time depends on the production techniques. The forms are left in the pre-salting area for at least 24 hours. The product is then dry salted, for a period of 8-10 days, or salted in brine for 4-16 days. Ripening takes place in suitable environments at a variable temperature of 10 to 20°C. The Young cheese is ripened for a minimum of three months, while the Mature cheese is left for at least six months.
Appearance and Flavour
Spressa delle Giudicarie PDO has a cylindrical form, with an irregular, elastic and grey-brown or dark ochre coloured rind. The cheese is semi-cooked, semi-hard, compact and elastic, with sparse eyes; it is white to pale straw yellow in colour. The Young cheese has a sweet flavour, whereas the Mature cheese is savoury, with a slight hint of bitterness.
History
As one of the oldest Alpine cheeses, Spressa delle Giudicarie PDO has deep roots in history. Originally the production of this residual cheese was destined for family consumption, as the milk was mainly used to produce butter, which was very sought after in the local market. The first historical evidence of its production dates back to the XIII century, in the first document of the Regola di Spinale e Manez from 1249.
Gastronomy
Spressa delle Giudicarie PDO should be conserved in its original packaging in a sealed glass or plastic container, on the least cold shelf of the fridge. To best appreciate its flavour and aroma, the cheese should be consumed when it is not very mature, accompanied by Trentina gastronomic specialities. Spressa delle Giudicarie PDO cut into strips and cooked with polenta, gives life to a delicious traditional dish: la carbonera.
Marketing
The product is marketed as Spressa delle Giudicarie PDO Giovane and Spressa delle Giudicarie PDO Stagionato. It is sold year-round in whole forms, large pieces, or in pre-packed slices; its edge must bear the designation, the dairy’s ID number and the lot number.
Distinctive Features
The milk destined for the production of Spressa delle Giudicarie PDO comes primarily from cows belonging to the Rendena cattle breed, the only autochthonous cattle breed of the Trentino region. Cattle rearing is characterised by grazing at high altitudes during the summer.
