MONTASIO DOP DI MONTAGNA CHEESE
THE ULTIMATE ALPINE CHEESE, IT CAN BE CLASSIFIED AS A “MOUNTAIN PRODUCT” ONLY IF IT IS MADE FROM RAW MILK WHICH MUST BE COLLECTED, PROCESSED AND AGED ABOVE AN ALTITUDE OF 600 METRES.
Montasio DOP di Montagna cheese comes from alpine pastures located in a small portion of land in the north-east region of Northeast Italy. This territory boasts the production of top-quality fresh milk from a restricted area, a mark of origin and non-invasive processing technologies.
AREA OF PRODUCTION
One of the areas that produces Montasio Dop di Montagna is Ovaro, where the milk collected from the neighbouring areas in Carnia is processed. Ovaro is located on the slopes of the Zoncolan – a mountain with wild, harsh and strong ascents, as Dante Alighieri would put it – that has become famous all over the world thanks to the cycling feats of the Giro d’Italia bicycle race. Thus, an entire mountain territory comes together in this cheese, capable of preserving and renovating the cheese-making skills applied to a first-rate raw product.
ABSOLUTE AUTHENTICITY
Superior quality pastures are required to make excellent Montasio Dop di Montagna cheese. Here in the mountains, these depend on niches of biodiversity that translate into excellent organoleptic characteristics.
THE PRODUCTION CHAIN
From the mountains to the table in just a few, qualified steps. Montasio DOP di Montagna cheese is guaranteed by an “I.D. card” on the side of the cheese that is easy to identify and contains the mark of origin stamped diagonally, the day, the month and the year of production as well as the province and code of the cheese factory. Fresh, raw milk – that does not undergo harsh treatments – is transformed into cheese using gentle techniques that do not harm the original microbial and bacterial flora.
A PRECIOUS BALANCE
The main quality of Montasio cheese is its balance. This reflects the wise use of clever, traditional dexterity paired with the least possible amount of technology to guarantee a healthy product made using traditional production techniques.
The balance of Montasio DOP di Montagna cheese can also be perceived by the senses. You can see the small, evenly-distributed, straw-yellow coloured holes; you can smell its harmonious scent; its delicate mildness can be tasted in the fresh version whereas stronger, tangier notes are typical of extra mature Montasio.
A SPECIAL RESULT
Very easy to digest thanks to the natural absence of lactose, Formaggio Montasio DOP di Montagna features a high nutritional value and a balanced composition consisting of 32-36% water, 32-34% fats and 24-26% protein. Either enjoyed by itself, as one of the ingredients of traditional dishes such as “frico” (a typical potato and cheese pan cake) or in more refined combinations, Formaggio Montasio Dop di Montagna is the ideal way to get to know alpine foods full of mountain history and charm.
Montasio cheese is particularly recommended for children and young people because – thanks to its high calorie and nutritional content (proteins, calcium, phosphorous, iron and vitamins) – it promotes healthy, balanced growth. Lastly, on the 60th day of ripening, Montasio loses its lactose content; lab tests show that the lactose content of Montasio cheese is lower than 0,01 g in 100 g of cheese, 10 times lower that the amount prescribed by Italian and European regulations.
TODAY, MONTASIO DOP DI MONTAGNA IS AN OFF-SHOOT OF MONTASIO CHEESE, THE ORIGINAL PRODUCT BORN IN THE ALPINE PASTURES FROM WHERE IT SPREAD THROUGHOUT NORTHEAST ITALY. THE FIRST MENTION OF MONTASIO CHEESE DATES BACK TO 1773 WHEN IT WAS IMMEDIATELY ACKNOWLEDGED AS BEING SUPERIOR TO COMMON CHEESE.
GETTING TO KNOW MONTASIO DOP DI MONTAGNA CHEESE
Perfectly balanced
When fresh it has a mild, delicate taste which becomes stronger, tangier and bolder in the mature version. Our Montasio is internationally acknowledged.
FRESH
aged for 60 to 120 days
Soft and delicate with evenly-distributed eyes, it has a smooth, flexible and compact crust. If cut into strips and paired with a white, even sparkling, wine it is an excellent choice as an appetizer. It is also a tasty, energy-filled snack when paired with bread.
MEDIUM
aged from the beginning of the 5th to the 10th month
This cheese tends to take on a straw-yellow colour, its texture becomes slightly more crumbly but it still preserves its smooth consistency. Its stronger flavour is typical of natural products.
MATURE
Over 10 months
As it ages its colour deepens and its texture becomes harder. The holes also change, getting smaller and more far between. Its flavour is stronger and becomes slightly sharp. Pairings with Refosco dal Peduncolo Rosso, Schioppettino or Cabernet Franc wines are excellent.
ESTRA MATURE
aged fot over 18 months
In flakes to enrich salads and make them more nutritious, a perfect choice for athletes and a precious addition to sauces when grated, Montasio Stravecchio is the strongest version of Montasio cheese. It’s grainier and crumblier than the other versions and has a stronger and bolder flavour. Its rind is also harder and darker.
Potato and onion Frico
As round as a cheese wheel and as circular as the sun, Frico is the planet Friulian mountain cuisine rotates around.
INGREDIENTS
Quantity for 4
– 700 g potatoes
– 150 g Extra mature Montasio + 200 g Fresh Montasio
– half an onion
– oil as needed
– salt
METHOD
Frico is a second course dish mainly made from potatoes and Montasio cheese mixed together to form a stringy, tasty cake to which onions can be added. Slice the onion thinly and soften in a pan with some oil for a few minutes. The potatoes can either be roughly grated or boiled and then broken up in the pan and cooked for a few minutes together with the onion. Cut the Montasio cheese into medium-sized pieces with a knife and add to the pan. Mix into the potatoes and press the mixture into a round, flat cake. Keep your Frico constantly moving by rotating the pan and cook until a golden crust forms on both sides.
A NETWORK OF EXCELLENCE
Agrifood Quality FVG is a network comprising some of the best firms of the agri-food sector in the Friuli Venezia Giulia region.
Excellence is a quality they all share, just like their inclination to become spokesman of a special land and their wish to implement research, chain development and marketing projects.