The “Montasio” is a cooked-paste cheese, medium hard, it is sold as a table cheese after maturing for about 5/10 months, or even more mature, with a strong flavour.

The Montasio cheese is produced in the “Carnia”, a mountain area of “Friuli Venezia Giulia” (North-East of Italy), as well as in the provinces of Belluno, Treviso and in a small part of the provinces of Padova and Venice, in the region of Veneto.

Its name derives from the homonymous groups of mountains of the “Alpi Giulie”. It obtained the Protected Designation of Origin in 1996.
It is produced with milk from the cows bred in the local pastures.

The “Montasio” is a cooked-paste cheese, medium hard, it is sold after a maturing of about 5/10 months as a table cheese, or even more mature, with a strong flavour.

Apart from being a superb table cheese, it gives more flavour to risottos and soups. Besides, it is delightful with salads, either in slivers or in slices, or along with polenta.

It is conserved in the fridge, wrapped up in some grease-proof paper, placed into a container.