PDO Montasio is a semi-hard cheese typical of the Friuli Venezia Giulia and Veneto regions, whose origins date back to the 13th century, when it was produced by monks in the pastures of the Julian Alps. Made from cow's milk, Montasio is distinguished by its versatility and different maturations, which influence its flavour and texture. In its young version, it has a soft and elastic paste, with a sweet and delicate taste, while mature Montasio has a harder and crumblier consistency, with a strong and aromatic flavour. It is recognisable by its thin, smooth rind, golden yellow in colour, and a compact paste with scattered holes.
PDO Montasio can be recognised by the heel of the wheels on which the word ‘Montasio’ is repeated obliquely.
The recipe for Montasio has been perfected over the centuries by Benedictine monks, who have handed down the traditional production techniques to successive generations. There are different maturations of Montasio: Fresco (2-4 months), Mezzano (4-10 months), and Stagionato (over 10 months), each with significant variations in taste and consistency. Protected by the PDO denomination, Montasio must be produced according to traditional methods and only in the specific areas of Friuli Venezia Giulia, Veneto and part of Trentino, guaranteeing authenticity and quality. Versatile in the kitchen, it is excellent eaten on its own, melted in typical dishes such as Frico, or used to enrich first and second courses. PDO Montasio represents a dairy excellence of north-eastern Italy, a symbol of history, tradition and craftsmanship.
