Montasio

Montasio is a type of cheese originating from the Friuli Venezia Giulia and Veneto regions of Italy. It is a traditional, farmhouse and creamery, semi-hard to hard cheese made from cow's milk. The cheese is named after the Montasio mountain in the Friuli Venezia Giulia region.

History

The production of Montasio cheese dates back to the 13th century when it was first made by Benedictine monks in the Moggio Udinese monastery. The cheese was originally made in the summer months when the cows were taken to higher pastures. The cheese-making process was later adopted by the local farmers in the region.

Production

Montasio cheese is made from cow's milk. The milk is heated and rennet is added to coagulate the milk. The curd is then cut, cooked, and pressed into molds. The cheese is then aged for a minimum of 60 days for fresh Montasio, and up to 18 months for aged Montasio.

Characteristics

Montasio cheese has a smooth, pale yellow rind. The interior of the cheese is compact, with small holes scattered throughout. The flavor of the cheese varies depending on the age. Fresh Montasio has a mild, creamy flavor, while aged Montasio has a stronger, more robust flavor.

Uses

Montasio cheese can be used in a variety of dishes. It can be grated over pasta, used in risotto, or served with polenta. It is also commonly used in the preparation of Frico, a traditional Friulian dish.

Recognition

In 1986, Montasio cheese was awarded Denomination of Protected Origin (DOP) status by the European Union, recognizing its unique characteristics and production methods.

See also

• List of Italian cheeses
• List of cheeses

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