Montasio Tipico DOP seasoned 3 mesi
Estimated price per piece
Montasio is a cheese that has been around since the 13th century. It was traditionally made by monks living in the Moggio abbey, located at the top of the Carnic Alps. Originally, the cheese was called Carnia, named after the area of production. The milk used to make the cheese comes from three different bovine races: Friesian, Swiss Brown and Pezzata Rossa. The cows are raised according to the rules of the Montasio Cheese Consortium. The cheese is made with milk from two milkings, mixed with veal rennet. Montasio is aged according to its use. Aging time can vary from 2 to 5 months for cheese for slicing, and 12 months for cheese to be grated. Depending on its age, Montasio can taste like fresh milk from mountain pastures. Older cheese usually develops a spicier more pronounced flavor.
This cheese is perfect with the Parma ham and paired with a good glass of red wine: Grave del Friuli Cabernet Franc, Grave del Friuli Refosco dal Peduncolo Rosso, Schioppettino, Grave del Friuli Pinot Nero, Breganze Pinot Nero.
Montasio is used to make frico, a dish traditionally prepares in Alpine homes. It is basically cheese cooked in a hot pan until it is crunchy and full of flavor. When purchasing Montasio, look for the DOP (Protected Designation of Origin) trademark.
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