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Montasio
Montasio
Country of origin	Italy
Source of milk	Cow's milk
Texture	Semi-hard, creamy
Fat content	32%
Aging time	Minimum of two months
Certification	PDO, 1986
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Montasio is a mountain cheese made from cow's milk produced in northeastern Italy^[1] in the regions of Friuli-Venezia Giulia and Veneto.

It was awarded a protected designation of origin (PDO) in 1986.

History

It takes its name from the famous Montasio plateau, where cheese has been produced since 1200; the first production techniques were refined at the abbey of San Gallo di Moggio Udinese, while the first evidence of the name dates back to the decree of 22 August 1773, when the Council of the city of Udine imposed on traders the sale at a fixed price of some products, including this cheese, which, as depicted from that document, the price of 19 soldi a pound was imposed.^[2]^[3]

Already in 1880, a cooperative movement of dairies was formed to support the production of this cheese.^[4] A decree of the Ministry of Agriculture and Forests of 16 March 1987, assigned the Montasio Producers Association the tasks of supervision, control and marketing of Montasio production.^[5] Montasio cheese inspired the creation of Italian-Canadian friulano to evade a trademark dispute.^[6]

Characteristics

Made from cow's milk^[1]
Country of origin: Italy^[7]
Region: Friuli-Venezia Giulia and Veneto
Alternative spellings: Montasio fresco
Type: semi-hard. Versions aged longer develop a harder texture.^[7]
Fat content: 32%
Texture: creamy and open
Rind: natural^[7]
Color: pale yellow to gold, depending on age^[7]

Aging

It is typically aged for a minimum of two months, and some preparations are aged for a year or more.^[7] The rind is typically stamped with the date of its production.^[7]

References

^ ^a ^b Glover, Cynthia (October 2004). Italy's Other Great Cuisines. Vegetarian Times. p. 63.
^ DOC cheeses of Italy, p. 64
^ "Montasio D.O.P." Formaggio.it (in Italian). 7 February 2019. Retrieved 2022-06-14.
^ DOC cheeses of Italy, p. 64
^ DOC cheeses of Italy, p. 65
^ "DCHP-3 | friulano, Type 1 -- Origin comment". dchp.arts.ubc.ca. Retrieved 2024-09-20.
^ ^a ^b ^c ^d ^e ^f Fletcher, Janet (16 December 2011). Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. Chronicle Books. p. 90. ISBN 9781452111490.