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Montasio DOP mezzano
Matured Montasio DOP mezzano appears holes with a fairly homogeneous over the entire section, in the semi-matured version the crust tends to be dry and the texture is grainy and almost crumbly. The taste is strong and aromatic. The taste is strong and aromatic with a slight spiciness.
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Matured Montasio DOP mezzano is a cheese typical of Friuli Venezia Giulia, made from cow's milk that must meet the strict standards to be regulated especially compared to the bacteria content. The Montasio DOP takes its name from its area of production which is the Plateau of Montasio where since 1200 it is produced this amazing product. Montasio is a cheese that has a straw yellow color with holes. The taste is intense with a slight spiciness.
| Size | 500g 1 Kg 1,5 Kg |
|---|---|
| Storage | Store in the fridge, cover with a cloth the cut off part. |
| Milk | Vaccino |
| Aging | long-ripened |
| How it's made | the milk obtained from the evening milking of the cows, is skimmed and added to the milk the next morning with veal rennet. The curd is broken at a temperature of about 45 ° C. The pasta is subjectively placed in bundles; a soft pressing follows, followed by marking and maturing. To be called Montasio DOP seasoned, the maturing must not be less than 10 months |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Montasio DOP cheese mezzano is excellent in purity, the ingredient of many recipes of Friulian and Venetian tradition as splendid risotto (especially in its semianned or seasoned version).
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