The Spressa delle Giudicarie cheese has a very ancient production history. It is mentioned in documents dating back to the 13th century, in fact. It is made from cow’s milk in turn made from the raw milk that has undergone two or more partial skimmings. After pressing (hence its name) the cheese is salted and left to ripen for at least 3 and up to 6 or more months.
In bygone times, it used to be made before transferring the cattle up into the mountain pastures. It is therefore a residual product, made from the milk that had been used to make butter, a much more profitable product. Indeed, this milk produced a ‘poor ‘cheese, destined to be used mainly by the peasant family. Today, Spressa – with a slightly modified recipe – is still a low-fat cheese.