Friuli-Venezia Giulia, Veneto
Non-pasteurized – Cow’s Milk
Montasio is a medium-hard cheese made from skimmed cow’s milk collected in the PDO area.The four different stages of maturation give rise to its varied range of sensorial features.• Montasio fresh variety (between 60 and 120 days of ripening has the characteristic mild and mellow flavour profile of a great Alpine cheese. • Montasio Mezzano or medium variety (from 4 to 10 months), has a more decisive flavour, with a distinctively striking full taste. The aroma becomes heady, and reflects the genuine nature of the cheese• Montasio Vechio or mature (over 10 months) Its colour becomes yellowish, with a pale brown rind. The flavour becomes pleasantly sharp, without ever being jarring to the palate• Montasio Stravecchio or extra-mature (aged for over 18 months) varieties flaunt particularly aromatic flavours.