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Montasio cheese originates in the region of Friuli-Venezia Giulia. Situated in the northeast corner of Italy, this region lies in the foothills of the Alps. Montasio fresco or fresh, is at least two months old and has a mild flavor with a creamy consistancy. Montasio friulano cheese was originally produced by Benedictine monks using sheep's milk. Today it is made with a double milking of cow's milk. The evening milking is skimmed of the cream before being mixed with the morning milk. In the 1980's, Montasio cheese was awarded the DOP label which is given by the Italian government and basically defines a geographic area where an Italian cheese can be produced. Wonderful as a table cheese or in many northern Italian recipes, as well as being an excellent choice to melt into a grilled panino.
Origin: Italy
Milk: Cow
Texture: Semi Soft
Weight: approx 3.5lb
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