Montasio DOP

The most famous cheese from Friuli whose origins line in the Montasio alpine massif but which is currently produced throughout the region and in a number of Veneto provinces. There is also a fresh version, ripened for between two-four months and one ripened for between six months and one year.   A typical Friuli recipe for Montasio is called Frico – pieces of cheese and other ingredients, such as slices of apple, are fried together in a frying pan.

Organoleptic characteristics

Aspect and texture
semi-hard or hard, yellow paste with rare holes
Taste
sweet with traces of spices which are more or less intense according to the length of ripening
Serving suggestions
Full bodied, red wines. Chestnut honey, hot fruit chutney. Fresh, slight under-ripe fruit (apples, Passacrassana pears). Rye bread

Technical characteristics

Milk
skimmed, raw or pasteurised, cow’s milk
Production method
artisan
Paste
cooked, pressed
Salting
in brine
Ripening
at least two months
Production period
throughout the year
Fats
40% F-Dm
Weight
5-9 kg
Dimensions
30-40 cm diameter, h. 6-10 cm
Producers
dairies belonging to the Montasio production and protection Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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