Montasio is the king of Friuli’s mountain cheeses. Firm, nutty and made for melting, it’s the backbone of Frico and shows up all over the region. It boasts a rich history and a distinctive flavour. Not many people have heard have heard of it outside of Italy. But is is a major ingredient of the Friuli region.
Explore more: Friulian Ingredients
Montasio cheese is a hidden treasure of Italian gastronomy with a rich history and a diverse range of flavours. Whether you savour it on its own or incorporate it into your culinary creations, Montasio will leave a lasting impression on your palate. So, the next time you’re exploring the world of fine cheeses, be sure to give Montasio a try.
Here are the top 10 things you should know about Montasio cheese:
1. What Is Montasio Cheese?
Montasio is a semi-hard cow’s milk cheese. Young wheels taste milky and gentle. As it ages, the cheese becomes more robust, developing a stronger, nuttier taste with a hint of caramelized sweetness.
2. Where Does Montasio Cheese Come From?
Montasio is born in the high pastures of Carnia and the Julian Alps. Cool air and clean grass give it a clean, deep flavour. In fact its name comes from the Montasio plateau in the Friuli-Venezia Giulia region of Italy.
Explore more: Mountain Cuisine of Carnia
3. Historical Roots
Montasio cheese has a history dating back to the 13th century. It was initially crafted by monks in the Friuli region, and it is still produced today using techniques passed down through many generations.
4. Geographical Indication
Montasio cheese has a protected designation of origin (PDO) status. This means only producers from specific regions of Italy can produce Montasia cheese, including Friuli-Venezia Giulia and parts of Veneto and Trentino.
5. Production Process
The cheese is made using cow’s milk both from the morning milk and the evening milk. Typically it is heated and curdled before being pressed into its characteristic wheel shape. It is then aged for different periods, ranging from 2 months for fresher, milder cheeses to over 1 year for aged varieties.
6. Varieties of Montasio Cheese
Montasio comes in several varieties, categorized based on its aging period. Firstly there is “Fresco,” which is freshest variety, which is soft and mild, while “Mezzano” has a medium texture and flavor. And then you have “Stagionato” which is the most aged, featuring a harder texture and a sharp, nutty taste. They are all delicious.
7. Versatile in Cooking
Montasio cheese is highly versatile in the kitchen. You can enjoy it on its own, grated over pasta, melted in risottos, or incorporated into a variety of regional Friuli recipes.
Montasio pairs well with a variety of accompaniments. Its distinct flavour adds depth to dishes without overpowering other ingredients. For example, you can eat it with fresh fruit, such as pears or apples like in this Montasio and Pear Risotto. Or with potatoes in dishes such as Frico. Or you can just serve it with a glass of white wine for a delightful combination. recipes.
Explore more: Friuli Montasio Cheese Recipes
8. Is Montasio Cheese Healthy?
Like most cheeses, Montasio is a good source of protein, calcium, and essential nutrients. It’s also relatively low in lactose, making it suitable for some individuals with lactose intolerance.
9. How to Store Montasio Cheese.
To preserve its flavor and texture, it’s essential to store Montasio cheese properly. The best way to keep it wrapped in wax paper or parchment paper, and then in a plastic wrap or airtight container. And in any case, the best way to store it in the refrigerator, but allow it to come to room temperature before serving to enhance its flavors.
10. Where to Try It
You’ll find Montasio on menus across Udine, Carnia and the surrounding valleys. And while it is most commonly found in Italy and neighbouring regions, its popularity has led to its availability in specialty cheese shops around the world. Look for it in well-stocked supermarkets or inquire at a local cheese monger.
Discover more: Udine Food Guide
You can also try some of my other favourite recipes from the Friuli region.
Buon appetito! 🇮🇹
