Fresco
- Maturation
- At least 60 days
Montasio
Montasio is a cooked-curd cow’s milk cheese whose flavour grows sharper with aging.
- Milk
- Cow’s milk, not pasteurized
- Protection
- DOP
- Maturation
- At least 60 days
Choose the form
Mezzano
- Maturation
- At least 120 days
Stagionato
- Maturation
- At least 10 months
Stravecchio
- Maturation
- At least 18 months
| Fresco | Mezzano | Stagionato | Stravecchio | |
|---|---|---|---|---|
| Maturation | At least 60 days | At least 120 days | At least 10 months | At least 18 months |
Cooked curd, pressed wheels
Montasio is made from cow’s milk that is not pasteurized. A natural starter and calf rennet are added to the warmed milk. After the curd is broken, it is cooked at 42–48°C and stirred off the heat for at least ten minutes.
The curd is lifted out, pressed and turned in molds. Salting can be dry or in a light brine, sometimes followed by dry salting. The wheels mature for at least 60 days.
Where Montasio is made
The area covers all Friuli-Venezia Giulia, Belluno and Treviso provinces, and defined parts of Padua and Venice provinces.
Friuli-Venezia Giulia
Cook with it
Choosing Montasio
Use the full protected name, Montasio DOP, when choosing this cheese. The specification sets its maturation as follows: At least 60 days.
Questions worth asking
Which milk is used?
The specification calls for cow’s milk, not pasteurized.
Where is the protected area?
The area covers all Friuli-Venezia Giulia, Belluno and Treviso provinces, and defined parts of Padua and Venice provinces.
How long does it mature?
The specification gives these maturation requirements: At least 60 days.
