Cow cheese "Montasio" PDO - matured 12 months

King of the cheeses from Friuli Venezia Giulia, it has a long history that dates back to 1200, when the monks of Moggio Udinese Abbey took possession of the techniques of mountain dairy creating the cheese that would take the name of the plateau on which stood the Abbey: Montasio.
Even today, this wonderful cheese is produced in accordance with the original recipe and matured for at least 12 months, gaining a taste of dried fruit with vague reminiscences of hazelnut. The quality is truly remarkable.
To be tasted together with the mustard of greens cherry tomatoes or pears "martinsec", but the strawberry tree honey is particularly suited to enhance the notes more pronounced in this exquisite cheese (all products are presented together in the close window).
Maturing so long makes it an excellent cheese for grating, suitable for pasta, soups, risotto and polenta.

Characteristic
Milk: skimmed raw cow
Processing: craft
Pasta: cooked, pressed
Salting in brine

Organoleptic properties
Appearance and texture: yellow colour, semi hard consistence with little holes
Taste: pleasantly spicy due to the long maturing, with spicy notes of dried fruit and pasture

Net weight
310/340