The most famous cheese from Friuli whose origins line in the Montasio alpine, but which is currently produced throughout the region and in a number of Veneto provinces. The taste is sweet with traces of spices - depending on the aging period this intensity increases or decreases accoring to the lenght of ripening.
Warning: Last items in stock!
|Country of Production||Italy|
|Region||Veneto / Friuli|
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.
Montasio cheese comes in varities - there is also a fresh version, ripened for between two-four months and one ripened for between six months and one year.
Serving suggestions: Full bodied, red wines. Chestnut honey, hot fruit chutney. Fresh, slight under-ripe fruit (apples, Passacrassana pears). Rye bread
Production method: artisan
Salting: in brine
Ripening: at least 2 months
Fats: 40% M.F
Producers: dairies belonging to the Montasio production and protection Consortium
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.