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 and texture
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
Dimensions
30-35 cm diameter, h. 8-10 cm
Producers
dairies in the Val Rendena
Whole cheese code
n.d.
Cutted cheese code
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.