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 |
 Related media on Wikimedia Commons | |
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.
Characteristics[]
- Made from cow's milk[1]
- Country of origin: Italy[2]
- Region: Friuli Venezia Giulia and Veneto
- Alternative spellings: Montasio Fresco
- Type: semi-hard. Versions aged longer develop a harder texture.[2]
- Fat content: 32%
- Texture: creamy and open
- Rind: natural[2]
- Color: pale yellow to gold, depending on age[2]
Aging[]
It is typically aged for a minimum of two months, and some preparations are aged for a year or more.[2] The rind is typically stamped with the date of its production.[2]
See also[]
References[]
- ^ Jump up to: a b Glover, Cynthia (October 2004). Italy's Other Great Cuisines. Vegetarian Times. p. 63.
- ^ Jump up to: a b c d e f Fletcher, Janet. Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. p. 90.
External links[]
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Categories:
- Cheeses of Veneto
- Italian cheeses
- Friuli-Venezia Giulia
- Veneto
- Italian products with protected designation of origin
- Cheeses with designation of origin protected in the European Union
- Italian cuisine stubs