Montasio is an ancient firm Italian cheese. It instantly became one of my favourites. Here is why.
Yes, up to a year but often 3 months.
Milky and grassy and nutty.
Fruity, nutty and grassy. Not particularly salty.
Young it is elastic and creamy. Aged to a year it is semi firm.
Yellow interior with an edible white rind. Visible openness.
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.
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.
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