Montasio PDO mezzano is a typical cheese from Friuli Venezia Giulia, made with cow's milk that must meet strict regulatory standards, especially regarding bacterial content. Montasio PDO gets its name from its production area, the Montasio Plateau, where this fantastic product has been made since the 1200s. Montasio is a cheese with a straw-yellow paste and eyes. The flavor is intense with a slight spiciness. Pairings: Montasio PDO mezzano cheese is excellent consumed on its own, and as an ingredient in many traditional Friulian and Venetian recipes, such as splendid risottos (especially in its semi-aged or aged version). Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The milk obtained from the evening milking of cows is skimmed and added to the milk of the following morning with calf rennet. The curd is broken at a temperature of about 45 °C. The paste is subjectively placed in molds; followed by a soft pressing, branding, and aging. To be called aged Montasio PDO, the aging must not be less than 10 months. Aging: 22
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Montasio PDO mezzano is a typical cheese from Friuli Venezia Giulia, made with cow's milk that must meet strict regulatory standards, especially regarding bacterial content. Montasio PDO gets its name from its production area, the Montasio Plateau, where this fantastic product has been made since the 1200s. Montasio is a cheese with a straw-yellow paste and eyes. The flavor is intense with a slight spiciness. Pairings: Montasio PDO mezzano cheese is excellent consumed on its own, and as an ingredient in many traditional Friulian and Venetian recipes, such as splendid risottos (especially in its semi-aged or aged version). Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The milk obtained from the evening milking of cows is skimmed and added to the milk of the following morning with calf rennet. The curd is broken at a temperature of about 45 °C. The paste is subjectively placed in molds; followed by a soft pressing, branding, and aging. To be called aged Montasio PDO, the aging must not be less than 10 months. Aging: 22
