Montasio dop

DOP cheese produced in two regions, Friuli Venezia Giulia and Veneto, with raw cow's milk. The cheese is compact, elastic, semi-hard, unctuous, a white ivory colour, assuming a straw-yellow colour the more it ripens, becoming hard and friable. Holes are fine to medium-sized, evenly distributed if fresh, sparse and very fine if more ripened. The Fresh and Semi-Ripened versions are table cheeses, while the Ripened version is for grating on pasta, ravioli with asparagus, soups. The most ripened versions can be enjoyed with dry fruit and pears.

 

INGREDIENTS: milk, salt, rennet, lactic cultures.

TYPE OF MILK: cow's milk.

MILK TREATMENT: raw.

RIPENING: minimum 120 days.

AVAILABILITY: all year.