Montasio cheese

Il Montasio DOP cheese it is the typical table cheese with an aromatic and intense taste, its production area includes the region Friuli-Venezia Giulia, Veneto in the provinces of Belluno and Treviso and part of the territory of the provinces of Padua and Venice and is extended to the pre-alpine, hilly and lowland areas.
The production of this cheese is documented by writings dating back to the mid-thirteenth century and is attributed to an unknown monk from the abbey of Moggio. At that time the entire territory of the Montasio huts was in fact the prerogative of this monastery, where in the pastures the raising of dairy cattle was practiced above all.

Today Montasio cheese is a PDO product (protected designation of origin) and the production follows a strict regulation that prescribes both the foods to be used for livestock, and the rules of delivery and processing of milk in the dairy, where the milk is processed within 30 hours of collection without pasteurization.

In the kitchen it lends itself above all to being used as a second course, accompanied with pears or in the preparation of local dishes, the seasoned one is also used for grating.
Some of the wines that best match very well with Montasio-based courses are: Grave del Friuli Merlot, Collie Goriziano Pinot Nero, Cabernet Frane, Grave del Friuli Refosco dal Peduncolo Rosso, Colli orientali del Friuli Schioppettino.