With origins dating back to the 13th century when it was first produced by monks in the alpine pastures of the Julian Alps. Made from cow’s milk, Montasio is celebrated for its versatility and varying levels of aging, which significantly influence its flavor and texture.
In its younger form, Montasio offers a soft, elastic texture with a sweet and delicate flavor. As it ages, the cheese becomes firmer and more crumbly, developing a bold, aromatic taste. One of its distinguishing features is the thin, smooth rind with a golden-yellow hue, while the interior reveals a compact paste with small, scattered holes.
A unique feature of Montasio DOP is the "Montasio" name imprinted diagonally on the side of each wheel, ensuring authenticity.
The recipe for Montasio has been refined over centuries by Benedictine monks, who passed down traditional cheesemaking techniques through the generations. Montasio comes in several aging stages: Fresh (2-4 months), Medium (4-10 months), and Aged (over 10 months), each with distinct variations in flavor and texture. As a DOP (Protected Designation of Origin) cheese, Montasio must be produced following strict traditional methods and only within specific areas of Friuli Venezia Giulia, Veneto, and parts of Trentino, ensuring its quality and authenticity.
Versatile in the kitchen, Montasio can be enjoyed on its own, melted into regional dishes like Frico, or used to enhance a variety of first and second courses. Montasio DOP is truly a symbol of the rich cheesemaking heritage of northeast Italy, representing centuries of history, tradition, and craftsmanship.