Made from semi-skimmed, unpasteurized cow’s milk, Montasio cheese is only produced in the northern Italian regions of Friuli Venezia Giulia and Veneto. The young cheese is quite aromatic and mild with grassy, fruity flavours and a pliant texture. As the cheese matures, it gains more depth of flavour, developing notes of butterscotch, salt and nuts and a brittle, granular texture. Often described as a cross between Parmesan and Cheddar cheese, Montasio can be enjoyed on its own, grated over pasta dishes, melted in gratins and sandwiches, or used as a table cheese.
Montasio cheese was originally produced in the 13th century by Benedictine monks at their monastery in the Giulia Alps, with its original wonderful characteristics preserved today by the strict requirements of DOP designation.
Italy
