Cheese, montasio

Origins and history

Montasio cheese has a rich history dating back to the 13th century when it was first produced by monks in the Montasio region of Italy. Originally made from sheep's milk, it later transitioned to cow's milk due to the decline in sheep farming. The cheese gained popularity among locals and travelers, becoming an essential part of the regional cuisine. Today, Montasio cheese holds a Protected Designation of Origin (PDO) status, ensuring its authenticity and adherence to traditional production methods.

Nutritional information

Montasio cheese is a good source of protein, calcium, and phosphorus. It also provides essential vitamins such as vitamin A and vitamin B12. A 1-ounce (28g) serving of Montasio cheese contains approximately 110 calories.

Allergens

Montasio cheese contains milk and is not suitable for individuals with lactose intolerance or milk allergies.

How to select

When selecting Montasio cheese, look for a cheese with a smooth, unblemished rind and a firm texture. Avoid cheeses with any signs of mold or excessive dryness. Opt for cheeses that have been aged for your desired flavor profile, whether it be young and mild or aged and robust.

Storage recommendations

To maintain the freshness and quality of Montasio cheese, it is best stored in the refrigerator. Wrap it tightly in wax paper or plastic wrap to prevent it from drying out. If the cheese develops mold, it can be trimmed off, and the remaining cheese can still be enjoyed.

How to produce

Montasio cheese production requires specialized equipment and knowledge. It is best left to professional cheesemakers who follow traditional methods of production. However, for those interested in cheesemaking, there are resources available that provide guidance on making similar styles of cheese using cow's milk.

Preparation tips

Montasio cheese is incredibly versatile and can be enjoyed in various ways. It can be grated over pasta dishes, melted into risottos, or sliced and enjoyed on a cheeseboard. When using Montasio in cooking, it melts beautifully, making it an excellent choice for fondues, gratins, and sandwiches. For a delightful pairing, serve Montasio cheese with fresh fruits, crusty bread, or a glass of wine.

Substitutions

A suitable substitute for Montasio cheese would be Asiago cheese, which shares similar characteristics and flavors. However, keep in mind that the taste and texture may vary slightly.

Culinary uses

Montasio cheese is commonly used in Italian cuisine, particularly in dishes from the Friuli Venezia Giulia and Veneto regions. It is a staple in traditional recipes such as frico (a crispy cheese pancake), gnocchi di malga (potato dumplings), and canederli (bread dumplings). Montasio cheese also pairs well with cured meats, fruits, and honey, making it a versatile ingredient for cheeseboards and appetizers.

Availability

Montasio cheese is primarily available in Italy, particularly in the Friuli Venezia Giulia and Veneto regions. It can also be found in specialty cheese shops or gourmet markets in other countries, but availability may vary.