Montasio DOP

It is produced in the east part of north Italy, in the middle between the hills and the mountains. This cheese is produce with cow-milk which is not pasteurized, but warmed up at temperature of 55-60°; the "pasta" is compact and white or lightly straw-coloured, as young (2-3 motnhs seasoning) and the taste mild; by longer ripening, pasta becomes harder and crumbly, also with some small regular holes all around and the taste stronger, almost spicy, more flaboured.The working is hand made
Montasio is a semi-hard, cooked-curd cheese made exclusively with cow's milk harvested in the area of production.

it is available in three varieties:
- Fresco (fresh), which has been aged between 60 and 120 days
- Mezzano (semi-aged), which has been aged between 5 and 10 months
- Vecchio or Stagionato (aged), which has been aged over 10 months.

Montasio's flavour profile changes according to the degree of aging. When eaten fresh, it has a mild, creamy flavour which recalls that of the milk with which it was produced; Montasio Mezzano has a deeper, fuller flavour, while Montasio Stagionato is intensely flavoured with a hint of sharpness, perfect for consumers who prefer big, bold tastes.

Montasio's paste is characteristically uniformly peppered with small holes ("eyes"), all of the same shape and shiny on the inside ("partridge eyes"). Fresh Montasio has a smooth, elastic, and compact light brown rind, with a firm white or straw-yellow paste. As the cheese ages, the rind becomes drier and the paste granular and crumbly.

Montasio can be identified by marking of origin - the caption "Montasio" written diagonally on the side. Montasio that has been aged for more that 100 days and is free from all imperfections is fire branded by the Consortium's commission with an additional mark of quality. The side also indicates the date of production and the producer's identification code.

Manufacturer: Consorzio tutela Montasio

: Montasio D.O.P.

Risotto with radicchio and montasio (cheese) DOP
A recipe by Emanuela! Ingredients for 4 people: - 1 onion - Organic extra virgin olive oil "Vecchio Maneggio" - 1 radicchio - 320 g Vialone Nano rice "Principato di Lucedio" - Plenty of grated Parmigiano Reggiano 36 months - 100 g diced montasio DOP - vegetable broth
Ricetta - 17/04/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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