The Montasio cheese is a semi-hard cheese, cooked and obtained exclusively with cow milk collected in the same production area and strictly controlled.
Its peculiarity consists in 4 different periods of ripening : FRESCO (Fresh) It ripening goes from 60 to 120 days. Its taste is delicate and soft; MEDIO (Medium) It ripening goes from 4 to 10 months.

Its taste is compact; STAGIONATO (Ripe) It ripening goes over 10 months. Its taste is strong, almost “bold”; STRAVECCHIO (Very ripe) It ripening takes more than 18 months.In which time it achieves a taste deliciously aromatic.

The Montasio cheese takes its name from the Montasio massif in the North of the Friuli Venezia Giulia Region where, in 1700, the Benedictine monks of Moggio Udinese started their skillful production. In the following centuries the Art of Montasio cheese has spread to the Giulian and Carnic Alps and to the Veneto plains. Today the production of Montasio Cheese stretches from the Provinces of Udine, Pordenone, Gorizia and Trieste (Friuli Venezia Giulia Region) and to Belluno, Treviso, Padova and Venezia (Veneto Region).

Thanks to Consorzio Tutela Formaggio Montasio