PRODUCTION ZONE:
North-East of Italy. First created in the seventeen hundreds on the Montasio massif in Friuli.
Today the D.Q.P, production zone has been extended to the entire Friuli Venezia Giulia area and to the adjoining provinces of the Veneto region.

CHARACTERISTICS:
Montasio, made using slow and delicate production techniques, is obtained from fresh cow's milk, fermented with inoculation at low acidity and low temperature levels. Medium-hard cooked cheese in three different degrees of ripeness: fresh, mezzano (medium) and aged.
White and compact cheese with homogeneous holes, when young.
Grainy and fragile when aged. Flavor changes as ageing progresses, going from soft and delicate to strong and aromatic or even sharp.

NUTRITION INFORMATION:
Highly digestible cheese with a perfect balance of water, lipids, proteins and fats.

DINING SUGGESTIONS:
Accompany fresh Montasio with dry white wines having strong bouquets from Friuli or Veneto.
A stronger white wine or a young red wine for mezzano Montasio.
Aged Montasio requires a highly aromatic white wine or a full bodied red.

BRAND: