Montasio DOP is a semi-cooked cheese produced mainly in the Friuli Venezia Giulia and Veneto regions, with a long tradition dating back to the Middle Ages. It is made with whole cow’s milk from selected farms, following traditional methods that guarantee quality and authenticity.
Montasio cheese has a smooth, straw-colored or slightly golden rind and a firm, light straw-colored paste. The flavor varies with aging: young it is sweet, fresh and delicate, while with aging it becomes more assertive, aromatic and slightly piquant. Aging can last from 60 days to more than a year, imparting different nuances of flavor.
Montasio is a very versatile cheese, ideal to enjoy on its own, accompanied by honey or jams, but also perfect for cooking: it is used for grating over pasta dishes, in fondues or simply cut into slices for aperitifs and appetizers.
It represents one of the excellent cheeses of northern Italy, appreciated for its balance of tradition and flavor.
Here you will find a list of members who produce or deal with the specific product.
A useful reference point to find out who is working in the field, learn more about the realities involved and, if you wish, get in direct contact with them.
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