Spressa delle Giudicarie

The production specification records two ways of heating the milk: wood-fired copper cauldrons in a traditional private dairy, and steam-heated stainless-steel vats in modern dairies. It also describes the move from old storage rooms, cold in winter and warm in summer, to rooms with controlled conditions.

These changes in equipment sit alongside the retained essentials of the cheese: naturally skimmed raw milk, a semicooked curd and a period of maturation within its protected valley area.

Raw cow’s milk is left to separate naturally, so that part of its cream can be removed. After coagulation with bovine rennet, the curd is cut to the size of rice grains and heated while being stirred. It rests under whey before being lifted into molds.

The cheese can be salted dry or in brine. Maturation then lasts at least three months for Giovane and six months for Stagionato. The younger paste is more elastic; the aged version has a stronger flavour and more pronounced aroma.

Use the full protected name, Spressa delle Giudicarie DOP, when choosing this cheese. The specification sets its maturation as follows: Giovane: at least 3 months; Stagionato: at least 6 months.