Montasio Dop
Montasio is a product of the Friuli since 1200; during the XIII century in fact the monks of the Abbey of Maggio Udinese, whilst observing the methods used in the pastures of the high mountains, perfectioned the techniques for the production of this cheese, which took its name from the high plains of Montasio on which was erected the monastery. Many are the documents found which witness its remote origins, but the most ancient one is a price list in the city of Udine, dated 1773.
Consumption
There are three different varieties of the cheese according to the maturation period: the fresh version, the middle version and the mature version. As the maturation period endures, the Montasio gains consistency and a more marked taste. Therefore it blends with vegetables and fresh fruit, as an ingredient in polenta and in meat-based dishes, or grated on minestrone and pasta dishes. The fresh Montasio is well accompanied by wines of the Friuli area or white Veneto wines, dry and perfumed such as the Pinot bianco, the Sauvignon and the Chardonnay. On the other hand the mezzano blends well with the Tocai o with the Merlot. The mature Montasio, maybe consumed in flakes after dinner, is well accompanied by the Refosco, the Raboso del Piave and by the white aromatic wine such as the Verduzzo Trevigiano or the Picolit.
Identification
The protection consortiums mark
The name of the cheese and the consortium’s logo design of mountains are fire-branded on the heel of the wheel, making it possible to identify Montasio cheese even when it is sold in smaller portions.
I.D. card
- Type
- The Montasio is a fat cheese made from hard paste, boiler and produced from cow milk
- Description
- It is cylindrical in shape with flat and slightly convex faces; the paste has homogenous holes, the colour is white and pale yellow and it results compact when tender, grainy when seasoned; the external crust is smooth and regular, the weight varies from 5 to 9 kg
- Characteristics
- The soft and delicate taste becomes more decisive, aromatic and spicy as the maturation is prolonged
- Area of production
- The area of production includes the entire area of Friuli Venezia Giulia, the province of Belluno and Treviso and some of those ini Padova e Venezia
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1107/96 issued on GUCE L148, 21st June 1996; national recognition with DPR 1oth March 1986 on GURI n. 258, 6th November 1986, protected with DM 17th March 1987
