IT IS NOT TRUE MONTASIO IF IT DOES NOT RESPECT THESE CHARACTERISTICS

1. The Area

Montasio is only produced in the provinces of Friuli Venezia Giulia and the neighbouring provinces of eastern Veneto… Here and only here.

2. First-class fresh milk

The milk is processed raw or thermised, never pasteurised.

3. Soft technology

Montasio is obtained by a processing that respects the original microbial flora, a soft technology that aids the slow formation of the cheese and determines its nutritional characteristics.

4. The hallmark

The characteristic ‘Montasio’ stamped on the freshly produced cheeses certifies their origin and proves compliance with production specifications.

THE ALPS, FRIULI VENEZIA GIULIA AND EASTERN VENETO.
Three worlds apart that with their nature, history and people engender a great cheese.

MONTASIO: THREE WAYS OF BEING UNIQUE
Three different maturations, for extraordinary nuances of flavour.

Fresh

FROM 60 UP TO 120 DAYS OF MATURING

The paste is straw yellow and compact, the eyes are homogeneous, and the rind is smooth.

The flavour is soft and delicate, with lactic hints of fresh milk, yoghurt, cream; sweet lactic notes.

MEZZANO

FROM 5 UP TO 10 MONTHS OF MATURING

Full-bodied and decisive flavour, with more evolved lactic hints of melted butter, cheese rind, hay.

Aged

MORE THAN 10 MONTHS

Pleasantly flavoursome, with fruity and vegetal hints reminiscent of dried fruit, hay, animal hints such as meat.

THE SELECTIONS

QUALITY GOLD

Montasio cheeses are identified by the marks of origin that are placed on the heel of the cheeses, with the word ‘Montasio’ repeated obliquely. A second quality mark “Quality Gold”, on PDO “Montasio” cheese aged more than 100 days, can be branded in the special area of the heel by the Consortium for the Protection of Montasio cheese, after a strict verification of quality parameters and the absence of ripening defects. The quality seal is approved by a commission of experts appointed by the Board of Directors.

ORGANIC

Only farms that have ‘organic’ certification can produce milk to make organic Montasio. A guarantee of the utmost respect for the land, the animal and man, excluding the use of synthetic chemicals and any genetically modified organism

MOUNTAIN PRODUCT

When the entire production chain (cattle feeding, milking and the processing and maturing phases) takes place in mountainous territory, Montasio PDO can bear the designation ‘Mountain Product’. Montasio PDM makes it possible to identify an area that produces high quality in an uncontaminated environment, also becoming an attraction factor for niche tourism in search of special flavours and emotions.

ITALIAN RED PIED

When Montasio cheese is made exclusively with milk from this breed of cow (considered the best due to its high protein content and high cheese yield), the cheeses are marked PR

MONTASIO: NUMBERS LIKE A CHAMPION

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Stables certified by CSQA Livestock farms producing milk designatable for processing into Montasio PDO cheese that fall within the area of origin.

Establishments located in the area of origin, divided as follows:

Dairy producers

Maturers

Milk producer associations