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Montasio

From Wikipedia, the free encyclopedia
Montasio
Country of originItaly
Source of milkCow's milk
TextureSemi-hard, creamy
Fat content32%
Aging timeMinimum of two months
CertificationPDO,1986
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Montasiois a mountaincheesemade fromcow'smilkproduced in northeasternItaly[1]in the regions ofFriuli-Venezia GiuliaandVeneto.

It was awarded aprotected designation of origin(PDO) in 1986.

History

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It takes its name from the famousMontasioplateau, where cheese has been produced since 1200; the first production techniques were refined at the abbey of San Gallo diMoggio Udinese,while the first evidence of the name dates back to the decree of 22 August 1773, when the Council of the city ofUdineimposed on traders the sale at a fixed price of some products, including this cheese, which, as depicted from that document, the price of 19 soldi a pound was imposed.[2][3]

Already in 1880, a cooperative movement ofdairieswas formed to support the production of this cheese.[4]A decree of the Ministry of Agriculture and Forests of 16 March 1987, assigned the Montasio Producers Association the tasks of supervision, control and marketing of Montasio production.[5]Montasio cheese inspired the creation ofItalian-Canadianfriulanoto evade a trademark dispute.[6]

Characteristics

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  • Made from cow's milk[1]
  • Country of origin: Italy[7]
  • Region: Friuli-Venezia Giulia and Veneto
  • Alternative spellings: Montasio fresco
  • Type:semi-hard.Versions aged longer develop a hardertexture.[7]
  • Fat content: 32%
  • Texture: creamy and open
  • Rind: natural[7]
  • Color: pale yellow to gold, depending on age[7]

Aging

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It is typically aged for a minimum of two months, and some preparations are aged for a year or more.[7]The rind is typically stamped with the date of its production.[7]

See also

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References

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  1. ^abGlover, Cynthia (October 2004).Italy's Other Great Cuisines.Vegetarian Times. p. 63.
  2. ^DOC cheeses of Italy,p. 64
  3. ^"Montasio D.O.P."Formaggio.it(in Italian). 7 February 2019.Retrieved2022-06-14.
  4. ^DOC cheeses of Italy,p. 64
  5. ^DOC cheeses of Italy,p. 65
  6. ^"DCHP-3 | friulano, Type 1 -- Origin comment".dchp.arts.ubc.ca.Retrieved2024-09-20.
  7. ^abcdefFletcher, Janet (16 December 2011).Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying.Chronicle Books. p. 90.ISBN9781452111490.
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