Spressa is one of the oldest cheeses of Europe. Spressa Fiave is a dry cheese but not as granular as parmesan. Compared to to hard cheeses it is a little chewier, more elastic. I guess the way I would describe it is "not unpleasantly rubbery". Salty. Tangy. Complex flavors. The appearance has marked striations, almost layers, as if the cheese were pressed. The name itself is derived from the word for "press"

A note on names: Spressa delle Giudicarie DOP (Denominazione di Origine Protetta) is a protected designation of origin, i.e. only cheese produced in the region can call itself Spressa delle Giudicarie. There is also a Spressa Pinzolo presumably from the town of Pinzolo, also in Trentino. The label for this cheese has it as Spressa Fiave (not Fiavè) as with Nostrono.

Name: Spressa Fiave
Type of Milk: Cow, Pasteurized
Type: hard
Produced in: Italy
Date Purchased: 11/25/2006
Date Eaten: 11/28/2006
Purchased Where: United States, North Carolina, Raleigh, A Southern Season
Price: $13.99/lb.