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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’).

Organoleptic characteristics
Aspect: semi-hard or hard, yellow paste with occasional holes
Taste: sweet and more intense according to length of ripening with traces of spices
Serving suggestions: Full bodied, red wines. Chestnut honey, hot Italian fruit mustard. Fresh fruit (apples, Passacrassana pears). Rye bread.
Technical characteristics
Milk: skimmed, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: in brine
Ripening: at least 90 days
Production period: throughout the year
Fats: 30 % F-Dm
Weight: 7-8 kg
Size: 30-35 cm diameter, h. 8-10 cm
Producers: dairies in the Val Rendena