Montasio
It is a typical table cheese from the region of Friuli Venezia Giulia and northeastern Veneto.
It is a semi-hard cooked cheese made with thermised cow's milk, compact, white or straw-yellow in colour with regular uniform holes. Initially the light brown coloured rind is smooth, elastic and compact, becoming dry over time. The paste becomes more close-textured and flaky as the cheese matures
Nutritional Information (for 100 gr.)*
• Energy: 1663kJ – 401 kcal
• Protein: 26 g
• Carbohydrates: 0 g
• Fats: 33 g of which saturates: 24 g
• Salt: 1,8 g
*Montasio Semistagionato
Production techniques
Made exclusively from fresh cow's milk harvested in the area of production. Collected from two different daily milkings, with successive skimming of the evening milk, this milk is transformed into cheese using mild techniques that do not disrupt the original microbial flora and bacteria. To guide the fermentation a low-acidity starter bacteria is used, which is obtained through the fermentation of milk after low-heat pasteurization (heated milk).
Ageing ranges from two months (Fresco) to 1 year and beyond (Vecchio).
Age:
• Fresco: from 2 to 4 months
• Semistagionato: from 4 to 10 months
• Stagionato: from 10 to 18 months
• Stravecchio: over 18 mesi
Territory
The production area for Montasio cheese covers two regions:
- Friuli Venezia Giulia: the entire territory of the provinces of Udine, Pordenone, Gorizia and Trieste;
- Veneto: the entire territory of the provinces of Treviso and Belluno and part of the provinces of Venice and Padova.
