Grow It, Catch It, Cook It

Montasio is an ancient firm Italian cheese. It instantly became one of my favourites. Here is why.

Milk

Cow

Origin

Italy

Aged

Yes, up to a year but often 3 months.

Aroma

Milky and grassy and nutty.

Taste

Fruity, nutty and grassy. Not particularly salty.

Texture

Young it is elastic and creamy. Aged to a year it is semi firm.

Look

Yellow interior with an edible white rind. Visible openness.

Serving

I love it as a table cheese but its high fat content makes it an excellent cooking cheese. Indeed, one of it’s historical recipes was fried by itself or combined with seasonal vegetables and potatoes.

Manufacturing and Salting Method

Handmade/traditional cheese making methods are used. The curds are pressed into molds and brine salted prior to a short aging process.

Wine

Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.

Here are some more cheese posts.