Scopri il sapore del nostro Montasio Bio con Latte Fieno
Montasio DOP is a typical cheese from Friuli, governed by strict production rules that are controlled by a special consortium.
The name comes from the original production area, the Montasio plateau.
Traditionally, the birth of Montasio is attributed to the work of the Benedictine monks of the Abbey of San Gallo di Moggio Udinese as early as 1200.
The first written testimony dates back to 1773, in a public document of the Council of the city of Udine.
Montasio has been an officially protected cheese since 1955, and in 1996 the European Union granted it special DOP (Protected Designation of Origin) certification.
In the course of 2021, the cheeses produced with our certified Latte Fieno stg milk will also reach maturity.
METHOD OF PRODUCTION
After curdling the milk with calf rennet, the curd is broken down into a paste with rice-like grains. The resulting Montasio paste is then cooked. Finally, it is sent for salting and medium-long maturation.
CHARACTERISTICS OF MONTASIO
Montasio DOP is a semi-hard cooked cheese, white or straw-yellow in colour, with uniform, not excessive eye formation, which reduces as the cheese matures. The flavor also varies over time.
FRESH MONTASIO DOP
Matured for at least 60 days, less than 4 months. It has a soft, delicate flavour, reminiscent of milk. It is lighter in colour, with more intense and larger holes.
MONTASIO DOP MEZZANO
Matured for at least 120 days, less than 10 months. It has a full and strong flavor. The color becomes a more intense yellow. It’s starting to get crumbly.
SEASONED MONTASIO DOP
Matured for at least 10 months, less than 18.Aromatic and spicy, without excess. The crust takes on a light brown color, and the dough is more crumbly.
MONTASIO DOP EXTRAVECCHIO
Over 18 months of maturation. For those who love strong flavours.
MONTASIO DOP IN THE KITCHEN
Fresh and medium Montasio is an excellent table cheese.
The maturing process allows Montasio cheese to be grated for 10 months or more.
Montasio is the basic ingredient of many recipes, among which it is inevitable to remember Frico, a historical dish of the Carnic and Friulian tradition.
Fresh Montasio DOP can be paired with a Chardonnay or Pinot Bianco, while Merlot is preferred for the mezzano.