Montasio originates in the region of Friuli-Venezia Giulia in the northeast corner of Italy at the foothills of the Alps. Originally created by Benedictine monks in the 1200s with sheep's milk, it is now made from two milkings of cow's milk - the evening from which the cream is skimmed mixed with the morning.

In the 1980s, Montasio was awarded D.O.P. status by the Italian government. Achieving such status requires that the cheese be made within a specified geographic area that includes parts of Veneto, and adhere to strictly monitored, traditional methods of production.

Montasio is similar to Asiago but closer to Swiss. with a mild, delicate, somewhat fruity and nutty flavour. Made in large wheels with a brown rind that becomes hard with aging, it makes a wonderful appetizer, recipe or grating cheese, and is the traditional product used to make frico (fried cheese). It also makes a flavourful fondue. Montasio is aged for a period ranging from two to more than ten months. When fresh, it has a mild flavour with a creamy consistency. The flavour deepens as the cheese ages and it becomes more firm and golden in colour. When aged more than ten months, the flavour is more intense but does not overpower, and the cheese is best is best suited to grating.

Wine Pairings: Montasio goes well with all of the wines of the Friuli-Venezia Guild region, and can be paired with a Pinot Grigio, Merlot or Sauvignon Blanc. 

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Time for delivery: 1 to 2 weeks