Say cheese! The real meaning of the famous sentence.

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We’re all smiling in the pictures. This, however, has not always been the case. Until the mid-nineteenth century, it was not common practice to smile for a photograph. According to historical records, the teeth first appeared in 1953. Instead, the first smiles appeared in the mid-1940s.

What is the cause of this change?

There’ s several theories about it. One of the most popular theories is that this habit was invented by American President Franklin D. Roosevelt during World War II.

It was a painful moment with nothing to laugh about. The war, the economic crisis, the bombs… it appears that Roosvelt decided to instill trust and hope in the population by displaying happy faces.

A form of resiliency, a modern-day revolutionary gesture. That smile contained the following promise: Come on, the war is about to end, and we will be fine again.

However, there’s another theory that would explain the use of the word “cheese,” when about to take a photograph.

A good English photographer wandered through the valleys of Friuli many years ago in search of the perfect photograph.

The scenery was beautiful, and the light was fantastic, but his boss kept saying he wanted something more… Something unique: something that had never been seen in a photograph before.

As a result, the photographer attended a village festival where farmers and shepherds displayed the fruits of their labor. And he thought that portraying those traditional figures would be a good idea, so he gathered a group of local men and women and asked them to pose for him in a serious and professional manner.

Those, on the other hand, kept smiling, and the photographer turned to see where they got their happiness. And he realized it. Behind him was the Montasio Dop display, and they were just cutting a large ivory wheel and arranging many cubes of soft Montasio on large porcelain plates to allow the tasting.

His photos became famous because they were unique, and he never forgot to ask anyone who posed for him to say: cheese!

And the choice has never been more appropriate: the calcium and phosphate found in Montasio are true allies of the smile. They aid in the regeneration of tooth enamel and minerals depleted by use.

Are you ready for a happy family selfie?

The beauty of food, Montasio: a work of art.

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Let’s pretend we are in a museum. We’ve just walked down bright corridors lined with neoclassical sculptures. We have seen ancient ceramics, display cases completely covered with jewels. On the walls, ancient canvases depicting portraits of women, bucolic landscapes and still lives. We are literally breathing art. We are also surrounded by the genius of the people who went through this life before us. Nice to see their expressions and their looks. The atmosphere around us is full of beauty.

Our guide stops in front of a medium-sized crystal case from which two other groups of visitors have just departed. Taking a proud bearing, the guide says “Here we can see a typical masterpiece of dairy art.”

We all go to the display case, intrigued, and admire a cylindrical form of cheese with flat and slightly convex faces. The form is commanding and flawless.

The plate at the case’s base recites “MONTASIO DOP”.

“Montasio cheese is part of the great family of Alpine cheeses,” says the guide as he walks around the highly polished display case.

“These cheeses date back to the first millennium. Their production was used to secure a perishable product such as milk.

“This provided food reserves for times when milk was scarce or non-existent.” “What a time-saving invention!” “They could therefore manage to eat cheese all year round, as we do!” exclaims a child, causing the guide to jiggle.

“That’s right: I’m going to tell you a little bit of history now. Montasio was born around 1200 in the Julian and Carnic Alps valleys, thanks to the perseverance and intelligence of the Benedictine monks.” Continues the guide.

In Moggio Udinese (on the north side of Montasio), there is still the convent, which is now used by the Clarisse nuns, where the various Malghesi production techniques were most likely refined. Let’s appreciate the beauty of this shape: the rind is smooth and thin, with a light color that darkens with age.

As a result, the consistency is compact and elastic. It softens in the Fresco version and gradually strengthens in the medium until it becomes decisive with a slight spiciness in the seasoned.

Instead, the Stravecchio version is particularly aromatic. As a result, we can say that you are looking at a genuine work of… ”

“No!” “Wait a minute” “Before declaring that this is a work of art, a tasting is considered necessary.” Says a kid in the crowd.

The guide, smiling, nods. “You’re right: I was about to invite everyone to the tasting in the room next door!”The group applauds and rejoices because there is always a party when Montasio is present.

Montasio traditions. flavors at high altitude

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Marika is well aware that vacation means outdoor activities for her family and husband. One of the reasons she married him was because of this.

Since she was a child, she had admired her father’s image of an adventurous man, capable of overcoming adversity with a cheerful demeanor, perhaps for the journey through the Montasio’s malghe, from Chiusaforte to the Giacomo di Brazzà refuge was a bit much for a first day of exploring the Val Arba nature reserve.

Sara wasn’t complaining, but Samuel was getting tired and disheartened, so he stopped asking how much was missing from the shelter.

– Perhaps we should go back… – Marika murmured, concerned.

– We’re almost there; just a few more steps and we’ll arrive at the refuge! Marco exclaimed, his usual smile on his face.

The sight of the house drew Samuel’s interest as he walked past everyone to get to the benches where he could sit while the adults stared out the window.

At the refuge, you could enjoy local specialties, and the manager suggested starting with cold cuts and mountain cheeses.

– I like cheese, but I’m lactose intolerant… – Marco explained.

– Don’t worry, the Montasio cheese produced in the malga is excellent, even for lactose intolerant people, and has so many good qualities for growth and health that it gives you enough energy to go around the huts twice.

The manager of the refuge explained that Montasio cheese is highly valued because, in ancient times, the breeders of neighboring villages drove their cows to the mountain huts, which were the best place for grazing despite being difficult to reach.

The cows are free to roam and are not confined to the enclosure all day, allowing them to breathe in the fresh mountain air and tender mountain herbs.

They produced exquisite milk for the calves and their owners under those conditions, a raw material for making cheeses and dairy specialties rich in calcium, proteins, and vitamins and with very low, if any, lactose concentrations.

– Do cows still graze in this area? Asked Samuel after eating his share of Montasio cheese as well as his father’s.

– Yes, you’ll find them when you get to the huts.

In fact, they discovered them grazing in a calm and peaceful manner, perfectly integrated with the profiles and slopes of Montasio.

Samuel had never seen them up close; he imagined them in a stable in the middle of the flat fields.

– They are nice because they allow themselves to be caressed! Samuel yelled.

– Yes, but please avoid making sudden movements that startle them! –

– All right! –

Marika thought she should have named him Peter, after Heidi’s friend, because he was so lively, with red cheeks and her father’s smile on his face.

Montasio and innovation: the two sides of manufacturing.

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Marika and her family had decided to stop in Treviso for an aperitif during the aperitif time.

The recommended places to visit in the Friuli Venezia Giulia region’s tourist brochure looked amazing, and the recommended shops looked like boutiques. Sara was overjoyed. Following the excursion to the Malghe del Montasio, a visit to Treviso seemed as enjoyable as Sunday shopping at the mall.

– Look, the same cows as yesterday in the mountains! – Samuel exclaimed, pointing to the car window glass.

Beyond a fence and an endless field, the same quality of cows chosen to produce PDO cheesesgrazed with the same tranquillity as their mountain cousins.

A little further on, a sign directed you to the “Consorzio” and the dairy products shop (Latteria), where you could purchase fresh and genuine products. Sara began to puff when they decided to go see.

– Don’t worry, Sara; let’s just go see and then walk around Treviso. Marika murmured comfortingly.

In the Latteria, the retailers explained in detail which technologies had remained true to Montasio dairy traditions and which innovations had brought additional verified and certified benefits to the production of one of the region’s most renowned and sought-after cheeses.

Sara came across a brochure about the Composition of Italian PDO cheeses.

 During the production of some aged cheeses, bacteria are added to the milk, which eliminates lactose and converts it to lactic acid. Lactose-free Montasio aged 60 days, for example.

Lactose is present in quantities less than 0.01 g per 100 g of cheese, which is more than ten times lower than the limit set by national and community legislation.

Furthermore, the technology used to make Montasio cheese does not involve the use of gluten-containing ingredients. Laboratory research at the DISMA of the Faculty of Agriculture of the University of Milan also confirms that the Montasio cheese samples analyzed do not contain gluten and are therefore suitable for celiacs.

Sara was so immersed in her reading that she didn’t notice her parents and brothers had finished the tour.

Marco turned to Marika as he walked away, asking her to remember the location.

A basket of Montasio specialties would have been a tasty souvenir for the entire family’s taste buds.

– Okay, Sara, where are you? –I’ m here! – exclaimed the girl as she joined them.

She slipped the information brochure into her pocket, hoping She’d finish it later or at the next stop.

4 things you want to know about Montasio cheese.

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Montasio Pdo is a cooked curd, semi-hard mature cheese, with regular small eyes overall, this is well known, and nonetheless, some peculiarities of this Italian food excellence remain mostly untold.

First, the Montasio cheese is named after the plateau of the same name located in the Friulian Mountains. Therefore, it is widely believed that the production area includes the Friuli Venezia Giulia region only. On the contrary, it stretches to the provinces of Treviso and Belluno and, in part, in those of Venice and Padua.

Moreover, it is often thought that all the products deriving from milk contain lactose, but this is inaccurate. In fact, in the production of some aged cheese, batteria are added to milk, which eliminate lactose and transform it into lactic acid. This happens even for cheese aged for at least two months. This is naturally lactose-free; therefore, it suits to those who are intolerant to this milk sugar. In detail, laboratory tests show that Montasio contains values of lactose lower to 0.01 g for 100 g of cheese: more than 10 time less of the limit values set out by national and European legislation.

Few knows that Montasio cheese, like milk and yogurt, contains tryptophan, an amino acid precursor of serotonin. This neurotransmitter, together with melatonin carries out a relaxing action contributing to regulate the natural sleep pattern. Even calcium contained in Montasio helps to sooth the nervous system and reduce stress.

Finally yet importantly, it is important to dispel the myth that cheese makes people fat. As a matter of fact, according to a study of the University College of Dublin, based on a sample of 1500 people aged between 18 and 90 years, consumers of cheese and dairy products have a lower body max index and cholesterol levels with respect to those who don’t assume cheese or prefer low-fat dairy products. For the peace of mind of Montasio lovers: following proper eating habits as for caloric intake as indicated in the nutrition facts table you can find at this link: http://www.montasio.com/nutrition education/.

5 unique places to eat Montasio cheese: the ranking.

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Precious moments stolen from the everyday routine to have a break and relax mind and soul enjoying a small piece of Montasio Pdo. An excellence of Italy worth tasting in a unique scenery. Here follows the ranking of the weirdest “Montasio Moments”, to try at least once in life.

 

  • In a tree house. In the pristine woods around Ugovizza, in Friuli Venezia Giulia, appears a small tree house. Nothing exotic, but this house is pin-cone shaped and placed at an altitude of 10 m., at the same level of pine tree tops. An overnight in a magical place is to be celebrated with a Prosecco-based aperitif and cubes of Fresh Montasio.

 

  • Before practising bungee. It was born on the Pentecost Island (Pacific) as rite of passage for young men. The jump that originally took place from wooden towers, with men equipped with lianas at the ankles, and became a sport in 1993 only. From that date on, younger and older people challenge their fear of emptiness jumping from well-equipped installations with fit-for-purpose elastic supports. What would you eat best before jumping from an altitude of more than 100 meters? A chunk of Ripened Montasio, so rich in healthy nutrients like calcium and vitamins (further information at the following page: http://www.montasio.com/nutrition education/).

 

  • On a hot air balloon. “Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, and there you will always long to return”. Said Leonardo Da Vinci. This is what they usually say when they try a hot air balloon flight, too. Since the balloon bends with the wind, it could happen to jolt during the trip. It is better to bring a snack you can keep in one hand so to have one free to hold at the handle of the balloon’s basket. A tasty tramezzino sandwich with cooked ham and Semi-aged Montasio.

 

  • After swimming with dolphins. In a marine park in Malta, accompanied by a professional dolphin trainer you can live the experience of diving in a pool together with these extraordinary sensible and intelligent mammals. Once out, and before meeting sea lions you have time enough to taste a hamburger with radicchio and Montasio, which is easy to digest and recharge energies without weighing down.

 

  • During a “bonfire night”. Why not to profit of a clear-sky night to try the typical American custom of gathering around a bonfire with friends? Instead of roasting marshmallows as cousins overseas do, you could dip toasted bread in a delicious Montasio fondue.

 

GOOD fair in Udine – MONTASIO AND ARONIA

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GOOD – A 4-day journey to discover and taste excellences

MONTASIO AND ARONIA

NEVIO TONEATTO and LUANA LAURENTI

explained the curious pairing between a famous product, MONTASIO cheese, and fruits of a very little known plant, ARONIA (chokeberry), so rich in anthocyanins, polyphenols and flavonoids.

At 6:30 pm, the about 70 participants enjoyed a tasting of Montasio cheese POD paired with:

  • Malvasia by AZIENDA AGRICOLA LIVON of Dolegnano (UD) Italy –  http://www.livon.it/it/chi-siamo/
  • CHOKEBERRY products . The one and only Italian producer is Società agricola 4 Principia Rerum srl  of  Lucinico (GO)

Black chockeberry is a pure gift of Nature thanks to the highest concentration of antioxidants among all fruits, a true elixir of eternal youth with its infinite health benefits –   https://aronia-naturalis.it/prodotti/  

 

 

 

 

Try.. Savor.. Taste.. Sample…. all the flavours of the WEEKEND by Montasio POD

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The 27 October, experts of the Consortium for the Protection of the Montasio cheese carried out important tasks…

Many tasting opportunities accompanied by our qualified experts. Verona, Milan and Ancona: these are the cities where they were committed in transmitting the values of our Montasio to the wide audience of people interested in refining their knowledge about the product.

ANCONA, at the Filotea Store  https://www.filoteapasta.com/ for a tasting event organized by our specialist NEVIO TONEATTO in collaboration with Condotta Slow Food of Ancona and with Montasio POD, wines from the Colli Orientali and Presidium of the Monti Sibillini Apple.

ANCONA 27 October 2018

The sampling included two phases: first, a fresh and semi-aged Montasio POD paired with thin slices of apple and Ribolla Gialla DOP of the winery SCARBOLO http://www.scarbolosergio.com/; then a ripened and extra-mature Montasio POD in combination with an apple jam from Monti Sibillini and Verduzzo Friulano DOP of the winery SCARBOLO as well. A sea of people, an interested public of about 50 (Slow Food members, gourmet experts, sommeliers, restaurant owners, etc.). Here follows the link for all those who asked us information about the production area of Montasio POD: http://www.montasio.com/partners/

 

VERONA, at FIERACAVALLI, for 120 years THE FAIR IN VERONA WRITES THE STORY OF THE EQUESTRIAN WORLD.

VERONA 27 October FIERACAVALLI

Over 750 companies from 24 countries with the most prestigious international brands.

Our specialist, MAURO GAVA, was there to convey passion and values of our product to more that 50 enthusiastic people who enjoyed the guided tasting and sensorial analysis of our Montasio POD paired with PROSECCO DOC.

 

MILAN among tastings and showcooking, at Golosaria, the most interesting festival of Italian taste that took place in Milan, during the weekend. –  The healthy good.

 

MILANO 27 October GOLOSARIA

Saturday 27 October, a guided degustation of our ONAF (National Organization of Cheese Tasters) specialist MAURO GAVA in combination with Montasio DOP and wines from Collio of the wine company  GRADIS’CIUTTA https://www.gradisciutta.eu/azienda/ within the area FormaggItalia events. 

 

Sunday 28 October, in the Wine tasting area of Golosaria, journalists and the famous food and wine critics Paolo Massobrio and Marco Gatti anchored the event: “Wine and cheese: a memorable union” curated by Tenuta Stella together with the Consortium for the protection of Montasio.

Show cooking GOLOSARIA

Monday 29 October in the show cooking area of Golosaria the chef Gunnar Cautero from Osteria della Stazione di Milano http://www.osteriadellastazione.it/  let visitors taste “The Good of Cheeses” in a live performance of gourmet gastronomy .

 

 

ORGANIC MONTASIO P.O.D. FROM “LA SISILE”

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Enos Costantini

Tempus formadi

Brave farmers, organic cows and and an old dairy

Mala tempora currunt for cattle farming, and not only in this field (however, we do not talk about politics here). In other words, these days, courage is needed to become a farmer. Mainly to manage a cowshed with a large number of livestock (100 in production and 60 intended to restock), because the smallest mistake can cost a high price, from a psychological and financial point of view. One needs even more courage to produce milk in an organic way. 30 tons of consumable liquidwhite per day (Blanc de Blancs French would say, by copying Friulians, like they always do), which shall be sold to make ends meet with dignity and maintain the family avoiding, when possible, all the traps the so called “market” puts on the–uneven already-pathway (La Piovra-The Octopus, a famous Italian TV series-is not only fiction).

Moreover, one needs ever greater courage to process on his/her own a substantial quantity of milk produced.

Nobody knows why the Zanello brothers (and family) from Talmasson decided to walk along this dangerous path. However, I am delighted, because this decision strives towards the so called food self-sufficiency (or even food sovereignty) in the tight relationship between producer and consumer, and many other new ideas circulating these days about food, environment, health, sustainability, etc. Ideas are around, but we need someone that puts them into practice: this is not easy, and more than courage one needs boldness to proceed this way.

The Zanellos have learnt from experience: they took over the old dairy of Turrida and produce-following traditions-Latteria (fresh) cheese and Montasio, but butter and ricotta as well. Every day, they process about half of their milk (15 tons), while the other half is placed on the market of fresh organic milk.

The end of the farming culture turned previously lively towns in drowsy villages and, actually, a dairy can give them a new impetus, even from an economic point of view.

A family run business: brothers Franco and Graziano with his wife Paola. They are all agricultural specialists who graduated in Cividale. The couple has 4 children, this is a sign of hope for the future. Moreover, there are the active “elderly” of the family resulting in four adults occupied full time. The cheese maker and assistant do not belong to the family, nonetheless, with them there are 6 workplaces in the business, which is very good, given the times we live in, like a small company.

Essential: what do cows eat? Exclusively company-produced food. All organic: for the peace of mind of the sellers of chemical products and feed materials that have not been supplying their goods to the Zanellos for many years.

No more corn-out of any antipathy (ah! the smell of polenta!)-, but because of the infamous mycotoxins. Gone corn, comes sorghum, which has been grown in Friuli for a long time (there are grain sorghum and fodder sorghum). Soy as well (it originates from Asia, but these beans play a fundamental role in providing proteins), produced in Talmassons.

However, staple feed of ruminant cows remains fodder and here hay abounds (half alfalfa and half long-duration pasture). This way they ensure cows all-important nutritional factors, even unknown ones, that food scientists with their test tubes may discover in the near future, or maybe not. In the meanwhile, cows feel good and say hello to everybody.

Latteria: raw milk, unpasteurized and non-heat-treated, (not even lysozyme, a harmless protein derived from eggs, they say). We are still light years away from postmodern cheeses with a non-edible rind, whose surfaces may be treated with E235.

There is a cheese shop next to the dairy (via Montello, 7 Turrida of Sedegliano). Here you can find frico, mozzarella and stracchino (ah, modernity, new tastes…) produced by third parties, but with the company’s milk.

Market of dairy products: rural tourist facilities, trattorias and regional restaurants, private citizens. Immediate delivery upon on line order or-old style-phone call.

Names are important: the business is called La Sisile, ‘swallow’, another hint of a green vision and message of hope for the future of environment and society on its whole.

http://aziendaagricolalasisile.it/formaggio-montasio-biologico/

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Contacts:

Dairy: via Montello, 7

33039 Turrida of Sedegliano

Tel.: 333 475 6053

E-mail: grazianozanello@alice.it

Farm “La Sisile”

via Sant’Antonio, 36
33030 Talmassons
Mobile: 335 5250330
Tel and fax: 0432 766618

Made in Malga 2018 Montasio POD Events

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Made in Malga 2018 Montasio POD Events

Fifty Alpine cottages and four-star chefs from Friuli Venezia Giulia: a cross-border project involving Alpine cottages of Friuli and Carinthia aimed at the promotion of local products.

This is the theme of the training in which took part-among others-chefs like Antonia Klugmann, Fabrizia Meroi, Ana Roš, Emanuele Scarello and Alessio Devidè.

  • Malga Montasio in Sella Nevea (Ud), together with the Chef Emanuele Scarello – 2 September. The chef proposed a gastronomic itinerary through two dishes able to add value to products deriving from Alpine cottages.

The project Made-MADE is the name and acronym for Malga (Alpine cottage) and Alm Desired Experience-will gain a huge reputation. First of all, it is a serious project, well-developed and financed through the Interreg cross-border cooperation program involving Italy and Austria thanks to the collaboration of important institutions, such as Consorzio di Promozione Turistica del Tarvisiano, the municipality of Hermagor-Pressegger See and Ersa, the agency for rural development. About fifty Alpine cottages of the two countries are involved in the realization of the project, which are selected whilst having as primary objective the supply of integrated and sustainable tourist services with an eye keen on natural environment and biodiversity as key elements strictly connected to a natural, cultural and environmental heritage. The thread, essential to connect this network effectively, goes through activities such as trekking, cycling tourism and wellness, but promotion of quality dairy production and an original wine and food offer, too. https://reportergourmet.com/106814/made-malga-and-alm-desired-experience-come-le-malghe-incontrano-lalta-cucina.html