Montasio is a DOP cheese from the Friuli-Venezia Giulia and Veneto regions of northeastern Italy, first made by monks at the Abbey of Moggio in the 13th century. It is produced in several age classifications, each suited to a different use.

Flavor Profile

Fresco, aged around two months, is mild, supple, and milky. Semistagionato, at five to ten months, develops a firmer body and a fuller, nuttier flavor. Stagionato, aged beyond ten months, becomes hard and granular with a sharp, savory intensity and crystalline crunch. Across all ages the cheese carries a clean, buttery character underneath.

How to Use

Young Montasio is the required cheese for frico, the Friulian crisped cheese and potato dish. It melts smoothly for gratins and sandwiches. Aged Montasio grates well over pasta and risotto, functioning as a regional alternative to Parmigiano-Reggiano.

Pairing Suggestions

Pair with a Friulano, a Refosco, or a light Merlot. Serve with cured speck, pickled vegetables, polenta, and rustic bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Young wheels keep two to three weeks; aged wheels keep considerably longer.