If you’re a fan of gastronomic travel, Friuli Venezia Giulia and its Montasio DOP cheese are absolutely a destination you shouldn’t miss. This dairy treasure originates in the green valleys of Friuli Venezia Giulia and Veneto, two regions that, if you haven’t visited them yet, definitely deserve a spot on your bucket list.
History and Origins
Montasio is named after the Julian Alps, a region that will captivate you with its breathtaking views. The history of this cheese dates back to the 13th century, when monks from the Moggio Udinese monastery began producing it using ancient recipes. Just think: every time you taste a piece of Montasio, you’re savoring centuries of tradition!
In 1996, Montasio earned the prestigious Protected Designation of Origin (DOP) status, which highlights its authenticity and quality. This certification guarantees that producers follow strict standards for every piece of Montasio on the market, ensuring it delivers a unique and unmistakable flavor.
Production Area
Montasio DOP is produced in specific mountainous and foothill areas of Friuli Venezia Giulia and Veneto. Imagine strolling through the hills of Friuli, perhaps after visiting the charming city of Udine. With its captivating historic center, outdoor cafés, and picturesque squares, Udine is the perfect starting point to explore the surrounding regions and immerse yourself in the local culture.
Characteristics of Montasio DOP
Let’s discuss Montasio itself. This cheese features a smooth, thin rind with a straw-yellow color. The paste is compact and ranges from white to straw-yellow depending on the aging process. Speaking of aging, Montasio offers a variety of flavors to suit every palate:
- Fresco/Fresh: Delicate and soft, perfect for those who enjoy lighter flavors. Aging ranges from 60 to 120 days.
- Mezzano/ Medium-aged: Richer and more flavorful, ideal for those seeking a balanced taste. Aging ranges from 5 to 10 months.
- Stagionato/ Aged: Bold and complex, with a slight spicy note that whets the appetite. Aging extends beyond 10 months.
- Stravecchio: An intense and rich experience, perfect for true connoisseurs. Aging exceeds 18 months.
Production and Processing
To be classified as Montasio DOP, the cheese must meet the following criteria:
- Producers make Montasio only in the provinces of Friuli Venezia Giulia and the neighboring provinces of Eastern Veneto.
- The milk used is either raw or thermized, but never pasteurized.
- Montasio is made using a process that preserves the original microbial flora. This gentle technology promotes a slow maturation of the cheese, contributing to its nutritional characteristics.
- Producers impress the name ‘Montasio’ on the cheese wheels.
Generations have passed down the art of producing Montasio. It all starts with milk from cows raised in the mountainous regions, which imparts a unique quality to the cheese. The milk is then processed using traditional methods, with great attention to care and precision. The aging takes place in controlled environments, where the cheese wheels rest and mature, developing flavors that reflect the terroir and quality.
Culinary Uses
Montasio is an extremely versatile cheese in the kitchen. You can use it to prepare traditional dishes such as frico, a Friulian specialty made with potatoes and melted Montasio, or polenta with Montasio, a comforting food that warms the heart. And if you love wine, don’t miss the chance to pair it with white wines from Friuli Venezia Giulia.
Would you like the recipe for Frico? Here it is:
Frico Recipe
In a skillet, sauté the diced pancetta with the thinly sliced onion.
Add the peeled and chopped potatoes, a pinch of salt, and some ground black pepper.
Once the potatoes are tender, add the diced or coarsely grated Montasio cheese and mix well.
Mash with a fork.
Brown the frico on both sides until a golden crust forms.
Montasio is not just a cheese; it is a symbol of local culture and economy. Every year, festivals and events celebrate this excellent product, such as the famous Sagra del Montasio in Enemonzo, where you can taste the cheese in all its variations and experience an authentic local festival.
Curious about how many liters of milk go into making a wheel of cheese? It takes around 60 liters of milk to produce a wheel weighing about 6/7 kg.