Montasio
Montasio | |
---|---|
Country of origin | Italy |
Source of milk | Cow's milk |
Texture | Creamy |
Fat content | 32% |
Aging time | Minimum of two months |
Certification | PDO, 1986 |
Montasio is a mountain cheese made from cow's milk produced in northeastern Italy[1] in the regions of Friuli-Venezia Giulia and Veneto.
It was awarded a (PDO) protected designation of origin in 1986.
Characteristics
- Made from cow's milk[1]
- Country of origin: Italy[2]
- Region: Friuli Venezia Giulia and Veneto
- Alternative spellings: Montasio Fresco
- Type: semi-hard. Versions aged longer develop a harder texture.[2]
- Fat content: 32%
- Texture: creamy and open
- Rind: natural[2]
- Color: pale yellow to gold, depending on age[2]
Aging
It is typically aged for a minimum of two months, and some preparations are aged for a year or more.[2] The rind is typically stamped with the date of its production.[2]
See also
References
- 1 2 Glover, Cynthia (October 2004). Italy's Other Great Cuisines. Vegetarian Times. p. 63.
- 1 2 3 4 5 6 Fletcher, Janet. Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying. p. 90.
External links
This article is issued from Wikipedia - version of the 10/16/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.