Montasio cheese is an Italian creamy, unpasteurised cow’s milk originating from Vento and Venezia Giulia Provinces of Italy. It gained its PDO status in 1986 and it’s always sold fresh. Aged for 10 months, Montasio cheese is soft, elastic and smooth with a mild creamy flavour.
Montasio cheese rind is thin, elastic, with a straw-yellow colour, which becomes more intense as the cheese aged. Its interior can be white or straw-coloured, with a few holes. The taste is delicate and pleasant, thanks to the use of organic milk, which gives it an interesting yogurt scent.
Montasio cheese is known for its delicate and slightly acid taste, which makes it good to eat alone or with fresh salads. It can be used as an ingredient for a dish, grated and as a body to many recipes. It can also be enjoyed with white wines and a savoury mostarda. You can also shred it on pasta dishes, use it to make sauces and fondue or serve it in omelets.