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New page

'''Montasio''' is a type of [[cheese]] originating from the [[Friuli Venezia Giulia]] and [[Veneto]] regions of [[Italy]]. It is a traditional, farmhouse and creamery, semi-hard to hard cheese made from cow's milk. The cheese is named after the Montasio mountain in the Friuli Venezia Giulia region.

== History ==

The production of Montasio cheese dates back to the 13th century when it was first made by [[Benedictine monks]] in the [[Moggio Udinese]] monastery. The cheese was originally made in the summer months when the cows were taken to higher pastures. The cheese-making process was later adopted by the local farmers in the region.

== Production ==

Montasio cheese is made from cow's milk. The milk is heated and [[rennet]] is added to coagulate the milk. The curd is then cut, cooked, and pressed into molds. The cheese is then aged for a minimum of 60 days for fresh Montasio, and up to 18 months for aged Montasio.

== Characteristics ==

Montasio cheese has a smooth, pale yellow rind. The interior of the cheese is compact, with small holes scattered throughout. The flavor of the cheese varies depending on the age. Fresh Montasio has a mild, creamy flavor, while aged Montasio has a stronger, more robust flavor.

== Uses ==

Montasio cheese can be used in a variety of dishes. It can be grated over pasta, used in risotto, or served with polenta. It is also commonly used in the preparation of [[Frico]], a traditional Friulian dish.

== Recognition ==

In 1986, Montasio cheese was awarded [[Denomination of Protected Origin]] (DOP) status by the [[European Union]], recognizing its unique characteristics and production methods.

== See also ==
* [[List of Italian cheeses]]
* [[List of cheeses]]

[[Category:Italian cheeses]]
[[Category:Cow's-milk cheeses]]
[[Category:Cheeses with designation of origin protected in the European Union]]
{{Italian cheese}}
{{food-stub}}

Montasio - Revision history

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