Montasio

This fat, soft to semi-hard cheese is made with unpasteurized cow's milk and marketed at different ripening stages. Montasio Fresco (aged between 2-3 months) is quite soft and has a delicate, creamy flavor. Montasio Mezzano (aged for over 4 months) and Stagionato (aged for over 10 months) both have a stronger and pleasantly piquant, rich flavor.

These three varieties are served as an appetizer or snack, often paired with fresh fruit or simply enjoyed after a meal. Lastly, Montasio Stravecchio (aged for over 18 months) is characterized by a particularly aromatic, sharp nutty flavor and is delicious grated over pasta dishes or soups.

The origins of Montasio can be traced back to the 1700s, when it was first produced by the monks of the San Gallo Abbey in Moggio Udinese, a town nestled in the Fella River Valley. Today, Montasio is produced throughout the northern Italian regions of Friuli Venezia Giulia and Veneto.