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cooking

Montasio Cheese

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

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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.

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Frico, aka grilled Montasio
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.

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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. 

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