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Montasio Fresco Cheese DOP
Montasio fresco cheese is a dairy product similar to Latteria, Carnia, and friulano. It is a typical cheese of northern Italy. Montasio cheese dop mark (denomination of protected origin), with a geographical delimitation that includes all the regional territory and in addition the provinces of Belluno, Treviso, part of Padua and Venice. The name "Montasio" is related to the typical origin of the alpine group of the Julian Alps, rich in pastures that have always been exploited for mountain pastures. Montasio is one of the most exported cheeses abroad.
It is produced in two regions, Friuli Venezia Giulia and Veneto, with cow's milk. It is characterized by four types: fresh, semi-mature, seasoned and Stravecchio. When distinguished as a "mountain product", it has medium-high aromatic intensities depending on the seasoning period.
Characteristics of Montasio fresco cheese
The rind is thin, smooth, light straw-colored in the fresco type, tends more and more to be hard, with a straw-yellow color and brown with aging. The paste is compact, elastic, semi-hard, unctuous, of an ivory white color for the fresco type, tending more and more to straw with aging, becoming hard and crumbly. The holes are of a medium-fine size, regularly distributed if fresh, while in the more seasoned one it is thin and very fine.
Shape and size
Cylindrical with flat or slightly convex faces of 30-35 cm in diameter, the heel is straight or almost straight, up to a maximum of 8 cm, weight ranging between 6 and 8 kg.
Processing technology
Raw milk is inoculated with selected lactate or lactic acid bacteria. Coagulation, rennet, is carried out with calf rennet, liquid or powder. Once the ideal consistency is obtained, the curd is broken to the size of a grain of corn for the fresh version, of a grain of rice for the other types. After extraction, the paste is placed in the molds, where it is pressed to favor the whey purge. Salting can be dry, in brine, or with a mixed method.
Type of cheese for consumption
Fat cheese, short, medium or long seasoning, semi-hard or hard.
Aromatic intensity and sensations
Medium-low, medium, medium-high, depending on the different types.
Pairings
The fresco and semi-Stagionato types are table-top, while the others are grated over pasta, ravioli with asparagus, and soups. The most seasoned types are tasted with dried fruit and pears.
Nutritional values per 100 gr
384 kca of Energy value
32 g fats
24 g protein
1 g mineral salts
The production regulations allow the use of protective materials on the Montasio crust, provided that these are in accordance with the law, devoid of any colorant, transparent and respectful of the original color of the external surface of the cheese.
Montasio fresco cheese can be used for portioning and packaging from the end of the minimum curing period (60 days). Alternatively, aging can last longer, up to over twelve months. After one year from the beginning of maturation, Montasio shows a straw yellow color and a crumbly consistency. This cheese, given its characteristics, is particularly suitable for being grated.
Montasio fresco cheese is easily recognizable due to the distinctive logo on the packaging and labels. The logo is made up of a yellow "m" letter with brown edges above the word "Montasio" in capital letters.
Furthermore, the entire barefoot of the Montasio form is stamped with the marks of origin, and the word "Montasio" is repeated obliquely throughout the entire circumference. Therefore, even after portioning, the cheese is easily recognizable by the reliefs present on its crust.
On the forms that have been seasoned for more than 100 days, the Consorzio di Tutela authorizes the affixing of a fire-stamped quality mark; this mark certifies the duration of the seasoning and represents the guarantee that this form is free from any defect of maturation.
Taste of Montasio
Depending on the level of seasoning of Montasio cheese, it can be enjoyed in many different ways. Probably the best way to fully appreciate the taste and aromas of this dop product is consuming it on its own, perhaps simply accompanied by a slice of toasted bread and a glass of good Carnia wine. The different types of Montasio are also particularly suitable for being included among the "ingredients" of mixed cold cuts and cheeses. The combination of Montasio (perhaps slightly melted) with polenta is also excellent.
As for the use of Montasio as an ingredient, the extreme versatility of this cheese certainly represents an added value for those keen on cooking. Montasio can be used for the preparation of appetizers such as stuffed pumpkin flowers. This excellent cheese can also be used as an ingredient in different types of stuffed pasta, gnocchi, meat, and vegetable rolls.
Montasio is a creamy cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods.
3.5 pound (1.6 kilogram) - WEIGHT APPROXIMATES
Ingredients: Pasteurized cow's milk, salt, rennet
Packaging: Vacuum-sealed Plastic
Aging: 60 to 120 days Texture: Hard, fruity, grassy, mild, nutty Color: Pale yellow Aroma: Aromatic, pleasant Region: Friuli Venezia Giulia and Veneto
Product of Italy
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