Spressa delle Giudicarie DOP is an ancient cheese made with raw cow milk in the Alps area, partially in the the Adamello-Brenta National Park, in the municipalities of the Chiese, Rendena, Ledro and Giudicarie valleys.
This cheese was created originally as a leftover of butter production; farmers used to try to obtain the largest portion possible of butter from the milk, because it had a higher economic value, having a very low-fat milk as a leftover. This milk was then used to make this kind of cheese, which had a very low quantity of fat. Spressa delle Giudicarie DOP is not so low fat anymore thanks to the change in taste, but it still is a low fat cheese.
Spressa delle Giudicarie DOP is made with partially skimmed milk; the resulting paste is semi-hard, thick and elastic, straw white in color. Crust is darker. The taste is sweet, but aging gives it peculiar aromas, flavors and scents derived from the hay growing in theta mountain area.
This cheese ca be enjoyed as it is, but it also good in typical regional dishes, including polenta, ti which it is added cut in small pieces to make it melt. It goes well with strong red wines and particularly with Marzemino d'Isera.