Montasio

Montasio is a traditional Italian cheese produced in the northeast of the country, mainly in Friuli-Venezia Giulia and portions of Veneto. It takes its name from the Montasio plateau in the Carnic Alps and has been made for centuries in mountain dairies and monasteries.

Production and aging: Montasio is made from cow’s milk, coagulated with rennet and pressed into wheels that are aged in caves or dedicated aging rooms. It is marketed in three aging categories: fresco, mezzano, and stagionato. Fresco is the youngest, with a mild flavor and softer texture; mezzano is medium-aged with a firmer paste; stagionato is fully aged, offering a harder texture and a fuller, nutty flavor.

Characteristics: The cheese has a pale straw color and a firm yet elastic paste with a natural rind. Its aroma ranges from mild to pronounced, developing nutty and savory notes as it ages. The texture and flavor intensify with longer maturation.

Protected status and production area: Montasio is a Protected Designation of Origin (PDO) under EU law. Production is geographically limited to specified areas in Friuli-Venezia Giulia and Veneto, and milk must come from cows raised in these zones. Traditional methods, including cave aging, are part of the designation.

Uses and serving: Montasio is eaten in thin wedges, grated over pasta or polenta, and melted in dishes such as risottos or fondues. It pairs well with white wines from the region and with light red wines.

History: The cheese reflects Alpine pastoral traditions and was historically aged in mountain caves. In the late 20th century, Montasio gained PDO status, reinforcing its regional identity and production standards.