Description
Spressa delle Giudicarie PDO is a semi-hard cheese produced with raw semi-skimmed cow’s milk mainly obtained from the Rendena cattle breed, but also from the Bruna, Grigio Alpina, Frisona and Pezzata Rossa breeds. Two typologies are produced: Giovane (young) and Stagionato (mature).
Production Area
The production area of Spressa delle Giudicarie PDO is within the territory of a few 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 toplayer. Thermisation is only permitted for the part of the milk that is used to make the natural milk starter culture. The milk is heated in a boiler over a wood fire or steam, then 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, and then 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 then extracted and placed in moulds. Processing lasts from 90 to 150 minutes, from the addition of the rennet to the extraction of the curd, depending on the conditions of the production techniques. The cheeses are left in the pre-salting area for at least 24 hours. The product is then dry salted, for a period of 8-12 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 Giovane variety is ripened for a minimum of three months, while the Stagionato variety is left for at least six months.
Appearance and Flavour
Spressa delle Giudicarie PDO has a cylindrical shape, with an irregular, springy rind that is grey-brown or dark ochre. The cheese is semi-cooked, semi-hard, firm and springy, with sparse eyes; it is white to pale straw-yellow in colour. The young cheese has a sweet flavour, whereas the mature cheese is flavoursome with a slight hint of bitterness.
History
Spressa delle Giudicarie PDO is one of the oldest Alpine cheeses, and therefore its roots lie deep in the past. It was originally a residual cheese destined for family consumption, as milk was mainly used to produce butter, which was very sought after on the local market. The first historical evidence of its production dates back to the 13th century, in the first document of the Regola di Spinale e Manez from 1249.
Gastronomy
Spressa delle Giudicarie PDO should be kept in its original packaging or inside a sealed glass or plastic container, on the least cold shelf of the refrigerator. To best appreciate the cheese’s flavour and aroma, it should be eaten when it is not very mature, accompanied by traditional specialities from the Trentino area. Spressa delle Giudicarie PDO cut into strips and cooked with polenta, gives life to a delicious traditional dish called La Carbonera.
Marketing
The product is marketed as Spressa delle Giudicarie PDO Giovane and Spressa delle Giudicarie PDO Stagionato. It is sold year-round, whole, in large pieces, or in pre-packed slices. The heel must bear the designation, the dairy’s ID number and the batch number.
Distinctive Features
The milk destined for the production of Spressa delle Giudicarie PDO comes primarily from cows belonging to the Rendena breed, the only cattle breed native to the Trentino region, which are grazed at high altitudes during the summer.
