If you are a fan of food and wine travels, Friuli Venezia Giulia and its Montasio DOP cheese are a destination not to be missed.
This dairy treasure originates in the green valleys of Friuli Venezia Giulia and Veneto, two regions that, if you haven’t visited yet, definitely deserve a spot on your wish list.
History and origins of Montasio
Montasio cheese owes its name to the Julian Alps mountain range, an area that will enchant you with its breathtaking views.
The history of this cheese dates back to the 13th century when monks from the monastery of Moggio Udinese began producing it using ancient recipes.
Think about it: every time you taste a piece of Montasio, you are savoring centuries of tradition!
In 1996, Montasio cheese received the prestigious recognition of Protected Designation of Origin (PDO), a testament to its authenticity and quality. This means producers create every wheel of Montasio according to strict standards, ensuring a unique and unmistakable flavor.
Production Area of Montasio
Montasio DOP cheese is produced in specific mountainous and foothill Friuli Venezia Giulia and Veneto areas.
Imagine strolling through the Friulian hills, perhaps after spending one day visiting the amazing city of Udine. With its charming historic center, outdoor cafes, and picturesque squares, Udine is the ideal starting point for exploring the surrounding regions and immersing yourself in the local culture.
Udine
Characteristics of Montasio PDO
Let’s talk a bit about Montasio itself. This cheese features a smooth and thin rind, straw-colored. 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:
– Fresh: Delicate and soft, perfect for those ones who enjoy lighter flavors. The aging period ranges from 60 to 120 days.
– Mezzano: More robust and flavorful, ideal for those seeking a balanced taste. The aging period is from 5 to 10 months.
– Aged: Bold and complex, with a slightly spicy note that makes your mouth water. The aging period exceeds 10 months.
– Stravecchio: An intense and rich experience, perfect for true connoisseurs. The aging period exceeds 18 months.
Production and Processing of Montasio Cheese
To define cheese as Montasio DOP, it must meet the following characteristics:
– Produced exclusively in the provinces of Friuli Venezia Giulia and the neighboring provinces of Eastern Veneto.
– They process the milk raw or thermized, never pasteurized.
– Montasio is produced through a process that preserves the original microbial flora. This delicate technology promotes slow cheese maturation, contributing to its nutritional characteristics.
– The characteristic “Montasio” inscription imprinted on the cheese wheels.
Generations have passed down the art of producing Montasio. It all begins with the milk from cows raised in the mountainous regions, which gives the cheese its unique quality. They process the milk using traditional methods, applying great care and precision.
Aging occurs in controlled environments, where the cheese wheels rest and mature, developing flavors that speak of the region and quality.
Cooking with Montasio Cheese
Montasio cheese is incredibly versatile in the kitchen. You can use it to prepare traditional dishes like Frico, a Friulian specialty made with potatoes and melted Montasio, or polenta with Montasio, a comforting dish that warms the heart. And if you love wine, don’t miss the chance to pair it with the white wines of Friuli Venezia Giulia.
Do you want the Frico recipe? Here it is:
Frico Recipe
1. Sauté diced pancetta with thinly sliced onion in a pan.
2. Add peeled and chopped potatoes, a pinch of salt, and some freshly ground black pepper.
3. When the potatoes are tender, add coarsely grated or chopped Montasio cheese and stir.
4. Mash the mixture with a fork.
5. 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 exceptional product, such as the famous Montasio Festival in Enemonzo, where you can taste the cheese in all its varieties and experience an authentic local celebration.
A fun fact: have you ever wondered how many liters of milk are needed to produce a wheel of cheese? In the case of Montasio, a wheel weighing about 6-7 kg requires approximately 60 liters of milk.