Montasio BIO is a renowned cheese. Certified DOP in 1996, it's produced in Friuli Venezia Giulia and the Veneto provinces of Belluno and Treviso, as well as parts of Padua and Venice. Its roots trace back to the 1200s when monks from the Abbey of Moggio Udinese refined their cheesemaking techniques, drawing inspiration from mountain pastures. The rind boasts a straw-yellow hue bearing the Consorzio di Tutela seal. The paste, of a similar shade, starts off compact and creamy, gradually becoming firmer with aging.

The flavor is sweet and savory, transitioning to nuances of toasted and dried fruits. Pair with fresh wines and figs.