Montasio DOP
Montasio DOP is one of the most famous Friulian cheeses, originating from the Alpine massif of the same name.
It is currently produced throughout the Friuli-Venezia Giulia region and in some provinces of Veneto.
There is a fresh version, aged for about two to four months, and one aged for six months to a year.
A typical Friulian recipe that uses it is Frico, made with pieces of cheese and other ingredients, such as apple slices, fried together in a pan.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
semi-hard or hard straw-yellow paste, with few eyes
Taste
sweet, with spicy notes, more or less intense depending on the seasoning
Pairings
Full-bodied red wines. Chestnut honey, spicy fruit mustard. Fresh fruit (apples, Passacrassana pears) if not very mature. Rye bread.
Technical specifications
| Milk | cow's milk, raw, skimmed milk |
|---|---|
| Processing | artisanal |
| Cheese paste | cooked, pressed |
| Salting | brine |
| Seasoning | minimum 60 days |
| Production | all year round |
| Fat | 40% Mgss |
| Weight | 5-9 kg |
| Diameter | diameter 30-40 cm, h. 6-10 |
| Producers | cheesemakers belonging to the Montasio Production and Protection Consortium |
| Whole Cheese Code | 1110511 – 1110518 (Mezzano) – 1110512 (Vecchio) |
| Cutted Cheese Code | 1110514 – 1110519 (Mezzano) – 1110515 (Vecchio) |
