• Home
  • Cheeses
  • Regional selections
  • Pinzolo Brenta

Pinzolo Brenta


Dairy cheese that has a limited protected production area in the Spressa delle Giudicarie and is produced in the same area (until 2003 its generic name was, in fact, ‘Spressa’).

Caratteristiche organolettiche
Aspetto: semi-hard or hard, yellow paste with occasional holes
Sapore: sweet and more intense according to length of ripening with traces of spices
Abbinamenti: Full bodied, red wines. Chestnut honey, hot Italian fruit mustard. Fresh fruit (apples, Passacrassana pears). Rye bread.
Caratteristiche tecniche
Latte: skimmed, raw or pasteurised, cow’s milk
Lavorazione: artisan and industrial
Pasta: cooked, pressed
Salatura: in brine
Stagionatura: at least 90 days
Produzione: throughout the year
Grassi: 30 % F-Dm
Peso: 7-8 kg
Dimensioni: 30-35 cm diameter, h. 8-10 cm
Produttori: dairies in the Val Rendena