Montasio
Montasio is an Italian hard cheese . It is produced in the Friuli-Venezia Giulia region and the provinces of Belluno and Treviso . In some cases it can also be found in the provinces of Padua and Venice . Montasio has been a protected designation of origin since 1986 .
features
The Montasio is a round cheese with a rim height of 8 cm, a diameter of 30 to 35 cm and a weight between 6 and 8 kg. Its rind is smooth and even. As a table cheese, it has a compact dough with small holes and a natural, light straw-yellow color. As a grated cheese, it is crumbly and straw-colored; it has few and very small holes.
Manufacturing
The Montasio is made exclusively from cow's milk , which comes from a maximum of four milkings. The milk coagulates with rennet and the curd is warmed up once more while stirring. After molding and pressing are loaves dry or in a Lake salted. They ripen at 8 ° C for the first 30 days and then at higher temperatures. Portioning of the cheese is only allowed if it has matured for at least 60 days. As a table cheese it matures for 2 to 5 months, as a grated cheese for a minimum of 12 months.
Aroma
The Montasio is aromatic and spicy in taste. With advanced ripening, it tastes stronger. Its fat content is 40% fat i. Tr.
use
The Montasio is eaten young with bread. The matured one is mainly used for gratinating.