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Montasio is an Italian cheese made from 100% fresh cows milk. This cheese is aged 60-90 days, its flavor is mellow with a full-flavored finish. Montasio is a DOP (protected designation of origin) cheese made from raw cow's milk in northeastern Italy (Friuli-Venezia Giulia and Veneto regions). It was developed in the 1200s in a monastery in Moggio, in the Carnic Alps, although they originally used sheep's milk. It is made with milk from two milkings from three types of cows: Friesian, Swiss Brown and Pezzata Rossa. The cream is skimmed off in the evening milking and mixed with the milk of the morning milking. Veal rennet is used to coagulate the milk, then the curd is broken into rice sized pieces and cooked at 115 degrees. The whey is removed and the curd is placed in molds and pressed and then either rubbed with salt or washed in salted brine. It ages from two to eighteen months. The yellow-brown rind is springy in younger aged cheese and harder and darker in older cheeses. The flesh is creamy, with small holes, but becomes granular, even brittle with age. Montasio mezzano is aged from five to ten months. It has a deeper flavor, is firmer and more of a golden color.