Montasio

Product A fatty, Denominazione di Origine Controllata cheese with a cooked paste.

Milk The cheese is made from cow's milk of two milkings. The cream that naturally rises to the surface of the milk collected at night is partly skimmed off. The following morning's milk, unskimmed, is added to it.

Origin The cheese originated long ago on a mountain of the same name in the Julian Alps of the region of Friuli-Venezia Giulia. The production zone specified in the presidential decree of March 13, 1986, includes the whole territory of the region of Friuli as well as the entire provinces of Belluno and Treviso and part of those of Padua and Venice in the Veneto.

Form and Dimensions The wheels are 6 to 10 cm. (2 1/4 to 4 in.) in height and, in diameter, 30 to 40 cm. (11 3/4 to 15 3/4 in.). Each cheese weighs between 5 and 9 kilos (11 and 19.8 lbs.).

Characteristics The fresh type is compact and white or lightly straw-yellow with fine pores. The crust is smooth and bright brown in color. The flavor is typically sweet. In the aged version, the paste is granulous and crumbly. The crust is drier and the flavor is more aromatic and lightly piquant.

Types sweet: the intense and aromatic flavor is due to brief ripening. piquant: the flavor is more accentuated because of the more extended aging.

Aging or Ripening The duration varies. For the fresh type, the period is about two months. The seasoned type requires at least one year of curing.

Consumption When fresh, the cheese can be served at the table following the main course, accompanied by dried fruit and walnuts. It is also excellent with pears. When aged, the cheese can be grated and used in cooking or as a condiment.

Nutritional value The cheese features a high protein content and a substantial level of mineral salts. The fresher version offers a beneficial supply of vital lactic microflora.

Processing The milk is brought to a temperature of 32° C (89.6° F) and powdered rennet is added. When the rennet has been well blended with it, the milk is removed from heat and left to ÒrestÓ for about 30 minutes. The curds are then cut into small pieces and brought to a temperature of 45° C (113° F). When the curds have lost their elasticity and tend to become crumbly, they are collected in cloths and put in forms where they are pressed for several hours. The cheeses are then cured by being immersed in a light brine solution. Afterward, they are rubbed with dry salt.

History Various documents of the period indicate that the technique for producing Montasio goes back to the middle of the 13th century. The working out of the process was attributed to a monk of the Moggio Abbey. In fact, all of the pasture lands of the Montasio once belonged to that monastery. Cattle were extensively bred in the area and part of the milk produced by the herds was transformed into cheese, the ancient ancestor of the modern Montasio.

Storage The cheese should be wrapped in paper and kept in the lowest part of the refrigerator.

Gastronomy The cheese is used in cooking as the principal ingredient of numerous dishes.