/ Our magazine / Montasio DOP: an ancient dairy tradition from Friuli
/ Our magazine / Montasio DOP: an ancient dairy tradition from Friuli
Montasio, a cheese with an ancient history named after the homonymous plateau in the Julian Alps, in the Udine area. It is a DOP cheese, with protected designation of origin, subject to a rigorous regulation governed by the Consortium; all to protect its quality and history, which dates back to as far as the distant 1200s.
The Montasio DOP, as evidenced by reliable historical sources, dates back to the distant 1200, when the Benedictine monks of Moggio Udinese began producing cheese to meet the food needs during the harsh winters of the area.
Subsequently, in the 17th century, the cheese was named "Montasio", thanks to the name of the homonymous plateau where it is still produced, taking on a true identity. Currently, the Montasio DOP is produced in the Friuli provinces of Pordenone, Udine, and Gorizia, as well as in the Veneto provinces of Belluno, Treviso, and some areas of Padua and Venice.
The Montasio cheese is subject to a strict regulation regarding its production, precisely to maintain the characteristics that have made it a DOP product, with protected designation of origin.
The milk used for Montasio cheese is processed raw and comes exclusively from the cheese production areas. To ensure that the product maintains its important microbiotic characteristics, the milk must not have undergone any previous energizing processes. The subsequent inoculation is also performed with low-acidity milk, previously pasteurized at low temperatures.
When collected, the milk is poured into copper boilers and brought to a temperature of about 34 degrees; at that point, rennet is added, which must be exclusively of animal origin according to the regulations. Thanks to the rennet, coagulation of the milk is achieved in about 30 minutes. The resulting mixture is then chopped with a special tool called a lyre, due to its resemblance to the ancient Greek musical instrument, which breaks the curd into very small pieces.
The resulting mixture is then raised to a temperature of 46 degrees to thicken and expel the whey from the curd. This process lasts about 30 minutes, after which the curd is collected with cloths and placed into traditional molds, each of which bears the production data.
The molds are then pressed to expel the remaining whey and placed in brine for about 48 hours. Following this, the molds are ready for the final salting before being set aside to mature.
There is a reason why the Consortium decided to define Montasio DOP as "the cheese of common sense": according to the maturation and cooking (semi-cooked/cooked depending on the temperature up to 48 degrees or below 46 degrees), Montasio DOP is classified as semi-hard or hard cheese, and will have different characteristics.
The maturation includes four different types: fresh, medium-aged, aged, and very old. Fresh Montasio DOP is matured for only two months; it is characterized by a pale yellow, compact paste with few holes. Due to the short maturation, its flavor highlights a very delicate milk taste. Medium-aged Montasio DOP is matured for at least four months, giving the cheese a denser and more substantial consistency, a greater presence of medium-small holes well distributed, and a stronger taste. Aged Montasio DOP, as well as very old, with maturation of ten months or more, have a darker color, a more crumbly paste, and a much stronger flavor, tending towards spiciness.
To recognize the true Montasio DOP cheese, all molds are characterized by a low rim and the unmistakably branded name on the crust.
Montasio cheese DOP is a rich source of protein and vitamins, providing a good energy supply. Eaten alone, it is an excellent energizing snack, and it shines as an appetizer when aged, consumed in flakes and paired with excellent cold cuts.
The perfect pairing with wine is achieved with robust reds like Refosco dal Peduncolo Rosso. Montasio DOP is perfect for grating to enhance first courses, but it is also well suited for making tasty recipes in the kitchen.
A "memorable" recipe for a second course is the veal stuffed with Montasio DOP and speck. To make the recipe, you need veal, fresh Montasio DOP, finely sliced speck, oil, and salt to taste.
Preparing it is simple: just slice the veal into very thin slices and place them next to each other; fill them with cubes of Montasio DOP and speck, and roll everything up. To keep it closed, use regular kitchen twine. Season with salt and oil, and bake at 190°C for about 15 minutes. The dish is enhanced when served with a side of mashed potatoes. Enjoy your meal!
Spaghetti & Mandolino recommends Montasio DOP cheese in fresh, medium-aged, and old versions, in various formats: enjoy it however you prefer, it will always be a great satisfaction for your palate!
Antonella Iannò
S&M
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