Montasio PDO cheese “Product of the Mountain” (PDM) and “Italian Red Pied Only” (PRI, Pezzata Rossa Italiana): “back to future” in the dairy tradition.

/in /by

Product and process innovations may contribute to reinforce the relationship between an Italian excellence like Montasio PDO, territory and traditions.

 

In the past, the focus of dairy production was the selection of cattle breeds with a high productive specialization and industrialization of transformation processes. Today, the product’s origin and protection of the environment and animals’ health are a priority. In fact, even customers are more and more interested on these themes.

 

In this context, the experimentation supported by the Research and Technological Innovation Center for Agriculture of the University of Udine in collaboration with the Livestock Owner’s Association of Friuli Venezia Giulia moves forward for the sake of the production of Montasio Pdo cheese with the labels “Product of the Mountain” and “Italian Red Pied Only”.

 

In order to obtain the Montasio Pdo label, the cheese shall be produced in the area indicated by the Consortium for the Promotion of the product:  http://www.montasio.com/montasio-cheese/#production-area. Moreover, only the cheese produced with raw milk collected, processed and matured (for at least 60 days) at over 600 meters of altitude may be classified as “Product of the Mountain”. The further indication “Italian Red Pied Only” refers to the milk, which shall derive from animals that are inscribed in the herd book of this breed, recognized as “breed of national utility” in the 50s already. Where does the Red Pied come and when did it first appear? This specific cow takes origin from an experiment for the genetic improvement of the old Friulian breed through subsequent crossbreeds with the Fribourg breed first and Simmenthal at a later stage. In the early Sixties, this breed became very popular all around Italy and in 1986, the Friulian Red Pied turned into the Italian Red Pied.

 

Organoleptic and nutritional characteristics of cheese are deeply influenced by feeding of cows, which during summer graze free. The production of Montasio Pdo in the Alpine areas has a positive impact on the environment, since it contributes to the protection of agrobiodiversity and conservation of grasslands and pasture areas, as well as to the employment of inhabitants.

 

Montasio PDO-PDM-PRI is available at the Malga Montasio already, easily accessible by car from Sella Nevea (Municipality of Chiusaforte), and at the farm shops of the Dairy of Ugovizza.

Caseus Veneti – 2018

/in /by

A contest promoted by Consortia of PDO cheeses aimed to enhance taste and excellence of the dairy sector of the region and the nearby Veneto. Guided tastings, pizzas with PDO products, market shows, cooking shows with famous emerging chefs and many appointments with territory’s products.

You can find the complete program at the following link: http://www.caseusveneti.it/il-programma/

 

Montasio is on the forefront as MAIN SPONSOR of the event, here follow the scheduled activities:

29

Sabato

  • Saturday, 29 at 2:00 pm CHEESES LIVE – learning from master cheese-makers – EDUCATIONAL CHEESE MAKING OR EXCELLENCES FROM VENETO with MONTASIO PDO – in the Villa’s front parterre
  • Saturday, 29 at 4:00 pm FAME – Cooking show – Shapes of taste – The chef, Samuele Silvestri, interprets Montasio PDO – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
  • Saturday, 29 at 17.15 PIZZA WITH PDO – 7 pizzas x 7 PDO cheeses + 1 STG – Pizza with Montasio PDO and Prosecco DOC. Guided tastings – Barchessa della Villa – In company with the world champion Gianni Calaon and Manuel Baraldo – In collaboration with the Consortium Prosecco DOC – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
30

Domenica

  • Sunday, 30 at 3:00 pm TASTING AND COMBINING – Degustation with Veneto Pdo cheeses – “A CHEESE MOUNTAIN”: MONTASIO PDO, Monte Veronese PDO and wines of the Consortium Asolo Montello – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
  • Sunday, 30 at 4:30 pm THE GIANT FRICO delicacy based on processed Montasio Pdo – DEGUSTATION OF FRICO in collaboration with the Association Friends of “La nostra famiglia” (Our Family) of Serpo – in the Villa’s front parterre

 

GIANT frico with Montasio PDO

 

Every day from 10:00 am to 7:00 pm the market show Excellences to bring home…

Many of our associate members are there with their Montasio PDO…http://www.montasio.com/members/

In the PDO corner we are pleased to invite you in the stand of Montasio PDO cheese for a free presentation and degustation of our cheese – in the monumental riding stables

 

September appointments with Montasio Pdo

/in /by

Stops in the major Italian cities to spread knowledge, delicacy and authenticity of Pdo from Friuli.

 

The tour of tastings and aperitifs conceived by the Consortium for the protection of Montasio Pdo aims at giving value to quality and authenticity of this excellence outside the region. A journey that covers many cities in the north of Italy giving the chance to taste Montasio paired with refined wines from Friuli and Prosecco.

“A pairing that many sincerely like-says Martina Cavedon, marketing manager-and that, in the last months, has been welcomed with enthusiasm. I think of the suggestive matching of fresh and semi-aged Montasio with the splendid still Ribolla Gialla of Scarbolo and the magnificent extra-mature Montasio Stravecchio aged for over 3 years combined with the prestigious Schioppetino of the same year, of Scarbolo Sergio winery from Cividale del Friuli”.

Tastings are satisfying thanks to the guide of an expert from the National Organization of Cheese Tasters (Onaf, Organizzazione Nazionale Assaggiatori di Formaggio), who leads the public at the discovery of scents, as well as tactile and taste-olfactory sensations of this cheese.

“Cheese is a fascinating product and deserves an analytical and emotional approach, the President of the Consortium, Maurizio Masotti, says. Our goal is promoting quality cheese and its reputation even through tastings of our dairy production. Montasio is characterized by varied, specific scents influenced by the type of milk used, the processing and ageing. Moreover, by virtue of its intrinsic properties and nutritional characteristics, this is a versatile product you can enjoy throughout the day”.

Upcoming events

Thursday, 14 September, in Siena, after the Conference on the cork industry with Carlos Dos Santos, Chief Executive Officer of Amorim, you will enjoy an aperitif with a tasting of Montasio paired with good white and red wines from Montecucco. A concert by the Alpine choir of the Politecnico University of Milan will follow.

Monday, 17 September appointment at the International School of Italian Cuisine, Alma of Parma, with a special aperitif: Montasio cheese paired with the precious Prosecco and presentation of the book “The Universal Winemaker” (original title “Il Vignaiolo Universale”) of the series “Mestieri d’Arte” accompained by Cinzia Benzi, sommelier and partner of Identità Golose magazine.

20 September in Turin Montasio will participate in the Salone del Gusto. Tastings for the visitors’ delight will be available during the five days of the exhibition, until 24 September.

29 and 30 September Montasio will be undisputed protagonist of Caseus Veneti, XIV Edition of the Regional Contest of Cheeses from Veneto, which will take place in the wonderful setting of Villa Contarini of Piazzola Sul Brenta in the province of Padua. An unmissable event for cheese lovers. In fact, you will have the opportunity to meet a master cheese-maker, taste pizza with Montasio and be tempted by a giant frico. There will be enough for 1,200 people.

Montasio Stravecchio and wines of the Scarbolo Sergio winery protagonists in San Martino di Castrozza

/in /by

20 August, at the theater of the Hotel Majestic Dolomiti in San Martino di Castrozza, Montasio cheese went on stage for an aperitif organized for a group of CAI (Italian Alpine Club) members of Prato. Fresh and Mezzano Montasio with still Ribolla Gialla of the Colli Orientali del Friuli (Friuli’s Eastern Hills) by the Azienda Agricola Scarbolo Sergio (http://www.scarbolosergio.com/) and Montasio Stravecchio aged for over 3 years paired with Shioppettino of the same year of the Scarbolo winery as well were presented to the public. Participants were so delighted about the pairings that left the venue with the intention of proposing the combinations in their Region, too.

 

August and September at Malga Montasio

/in /by

Vanni Micolini, member of the Livestock Owners’ Association of Friuli Venezia Giulia, narrates the events taking place at the Malga Montasio (Montasio Alpine hut) regarding genuine tastes and old traditions.

Where do the Malga Montasio find place?

On the Montasio Plateau. From Chiusaforte, in the province of Udine, you continue crossing the bridge on the Fella River, forward Sella Nevea. From here, follow indications for the Montasio Plateau and Alpine huts. This is the largest area in the Friuli Venezia Giulia Region designated for pasture, and in the period from June to the second half of September it hosts about 250 animals of 40 farmers residing in 25 different municipalities of Friuli.

 

Which are the next events at Malga Montasio?

12 August is dedicated to an excellent pairing: “Polente e Formadi Montasio” (Polenta and Montasio Cheese), event realized in collaboration with Gruppo Tutela Antica Polenta di Fauglis (Group for the Protection of Traditional Polenta of Fauglis). On this occasion, you will have the chance to taste Fresh Montasio PDO-from 60 up to 120 days of aging-, Mezzano (semi-mature)-from 5 up to 10 months of aging-, and Stagionato (mature)-over 10 months of aging-. Then, 2 September, the Municipality of Chiusaforte organizes a musical appointment “Tasting Montasio…in concert”. On the same date, in collaboration with ERSA, there will be the meeting with star chefs in the field of the project MADE. Chefs will be committed in preparing gourmet courses based on Montasio cheese. 9 September the “Transhumance Festival”, a unique occasion to admire cows embellished with crowns of flowers grazing. This is an old tradition preserved by breeders to thank for the positive trend of the pasture season, which ends with the cows reaching the valley. The event is organized in collaboration with the Cooperativa Malghesi della Carnia e Val Canale (Association of Alpine huts’ Owners of Carnia and Val Canale), it includes the degustation of a large variety of products from the mountain, among them Montasio PDO. Accordions will bright up the event. In fact, 9 September, the fourth Alpe Adria Accordion’s Festival will take place in the Malga. Besides these appointments, the Montasio Plateau is a perfect place for trekking and hiking. The Malga offers a home-cooked cuisine including tasty traditional dishes, for example frico with Montasio PDO, homemade cakes, along with the possibility of staying overnight in one of the 5 rooms with view of the mountains.

 

Do they organize educational activities in the Malga?

Of course, thanks to the fact that here it is possible to have an overview of the whole production chain: from pasture, to milking, cheese processing in the dairy and sale of the products in the food shop. Recently, we have hosted a group of 120 children from Udine. They followed a guided tour through the different subsequent phases, trying to understand, in concrete terms, the concept of “production chain”.

 

What do you like most of your work?

On behaf of the Livestock Owners’ Association of Friuli Venezia Giulia I cooperate in managing the Malga Montasio and organizing events that occur here. The thing I like most of working in the mountain is being outdoor, in contact with animals. One of the main objectives of my activity is to maintain alive traditions handling them down to new generations. Besides that, I am particularly interested in animals’ health. On the Montasio Plateau, cows can graze free and their milk mirrors the quality of their lives, therefore, cheese as well. Here they produce the best Montasio PDO Product of the Mountain: this cheese contains raw milk collected, processed and ages (for at least 60 day) above 600 meters of altitude. It is a natural product with a unique taste: an authentic culinary heritage that challenges flavors’ standardization.

Summer food: when cheese helps to stay fit

/in /by

Green light for food rich in nutrients, but-nonetheless-highly digestible, such as Montasio cheese, better if combined with fruits or vegetables.

 

During summer season, diet experts recommend to prefer food rich in nutrients and highly digestible at the same time, in order to compensate the loss of mineral salts and vitamins due to copious perspiration, possibly without interfering with digestion. A balanced diet and a healthy lifestyle can improve the mental and physical well-being even in the hottest summer days.

 

First of all, never miss breakfast: if you do not provide energy at the right moment, your body slows down the normal consumption because it has no “fuel”, and when it is supplied with energy it is keen to preserve it, creating body fat, instead of use it. What shall we eat in the morning? An option could be oat flakes or a yoghurt with a fresh fruit. What about a snack? A light and healthy possibility may be a whole-wheat sandwich with 50g of fresh Montasio cheese, this last supplies 192 calories, but 370 g of calcium, 265 mg of phosphorus and 209 mg of vitamin A.

Find out more on the nutrition facts table of Montasio: http://www.montasio.com/nutrition-education/.

 

Even lunch and dinner would be perfect with fresh ingredients and low-processed foods, as for example whole-wheat pasta (better at lunch), Montasio cheese and vegetables (even three times per week), eggs and vegetables (up to twice per week), legumes and cereals (at least 2 times per week), fish and vegetables (up to three times per week). Especially during summer, vegetable should be eaten raw; so to preserve precious nutrients. Moreover, avoiding hot foods helps regulating body temperature.

 

If you want to stay fit avoid packaged foods rich in simple sugars, salt, preserving agents, which increase the fat mass with respect to the fat-free mass favoring salt and water imbalance that give rise to problems of water retention. Therefore, it is essential reading carefully the food labels and purchasing fresh foods mainly.

 

Physical exercise in combination with a healthy diet-as for example a late afternoon bike ride-reinforces the muscle mass and puts endorphins into circulation for a general sensation of well-being. You can find many advices for living well and following a correct diet in our Facebook page: https://business.facebook.com/FormaggioMontasio.

Serve me a risotto and I am happy!

/in /by

Sonia Paladini, food blogger, pronounces these words before starting to narrate her recipe for Risotto with Montasio and Chanterelles. 

A delicate first course, but full-bodied thanks to the presence of Montasio Pdo, which perfectly matches with the sweet, intense taste of finferli mushrooms. These are collected from July to September, and are perfect to flavor first and second dishes. Montasio, mountain cheese with a soft and delicate taste and a balanced composition: 32 – 36% water, 32 – 34% fats, 24 – 26% proteins, combines with this type of mushroom for a savory, healthy and refined first course.

Here follows the recipe of Sonia Paladini.

Ingredients for 4 persons:

  • 320 g of Carnaroli rice
  • 100 g of fresh Montasio Pdo
  • 100 g of fresh milk
  • 150 g of chanterelles
  • 1 clove of garlic
  • 50 g of onion
  • Extra virgin olive oil (to taste)
  • A drizzle of dry white wine
  • 1 liter of vegetable broth
  • Butter (to taste)
  • Salt (to taste)
  • Ground pepper (to taste)
  • Sprigs of parsley

Procedure:

First of all, the Montasio sauce: put 100 g of milk and 100 g of Montasio in a small pot and heat the two ingredients until they melt. Turn off the stove and chill the sauce in the refrigerator.

Clean the mushrooms: wipe them with a soft brush and rinse with current water. Dry them and remove the ends.

Clean the garlic cut in half and remove the green germ. Fry it in a non-stick pan with extra virgin olive oil. Cook chanterelles on a lively flame for a few minutes adding a little bit of broth. Then spice with salt and pepper.

Prepare a vegetable mixture: clean and chop the onion finely, fry it in a large saucepan together with extra virgin olive oil and butter.

Add and toast the rice, then soften with the white wine. Cook the rice adding hot broth little by little.

When rice is ready, add half of the Montasio sauce and a nut of butter, stir to cream it and let it rest-covered-for about one minute.

Prepare individual plates and embellish them with the remaining Montasio cream, mushrooms, a little oil and some sprigs of parsley.

Enjoy!

 

Il Montasio Biologico Dop: la scelta sana per il benessere di uomo e natura.

/in /by

Emanuela Perenzin, alla guida della prima latteria che ha prodotto il Montasio Biologico, racconta i perché della scelta Bio.

“Cheese evangelist”, così ama definirsi Emanuela Perenzin, titolare della storica Latteria Perenzin che a Bagnolo, in Provincia di Treviso, produce formaggi da cinque generazioni e che ha iniziato, attorno agli anni 2000, la produzione del Montasio Biologico Dop. Per Emanuela il Bio è una filosofia fondata sul rispetto del territorio e degli animali, uno stile di vita da trasmettere alle nuove generazioni, come emerge dalle sue risposte alle domande che le abbiamo posto.

Come nasce il formaggio Montasio Biologico Dop? A fare la differenza è la materia prima. Si utilizza, infatti, solo latte biologico certificato, prodotto da mucche trevigiane che vengono allevate nel rispetto del ritmo di crescita e del benessere animale, senza costringerle a un rendimento maggiore. Queste mucche sono lasciate libere di stare all’aperto e seguono un’alimentazione naturale, disciplinata da specifiche normative, che si traduce in un’altissima qualità del latte. Una volta arrivato al caseificio, il latte crudo viene termizzato, ovvero sottoposto a un trattamento termico blando, infatti il Montasio Dop non contempla la pastorizzazione proprio per preservarne il sapore e i profumi. Il latte viene quindi addizionato con i fermenti lattici previsti dal disciplinare di produzione e si procede all’aggiunta del caglio. La cagliata viene poi tagliata a piccoli pezzi, che favoriscono la stagionatura e la fuoriuscita dell’umidità, e versata negli stampi. Dopo la pressatura e il ribaltamento della forma, il formaggio viene fatto drenare. Il giorno successivo si procede alla salamoia e, infine alla stagionatura, che deve durare minimo 2 mesi.

Dove viene venduto il Montasio Biologico Dop? Oltre che nel nostro negozio, il Montasio Biologico è acquistabile nei Natura Sì di tutta Italia. La collaborazione con la Gdo specializzata consente a tutti i consumatori italiani attenti alla propria alimentazione di gustare un prodotto naturale. Inoltre, il nostro Montasio Bio viene esportato all’estero, grazie a una rete di distributori, soprattutto in Germania.

Perché scegliere il Montasio Biologico Dop? Ognuno di noi dovrebbe adottare comportamenti e abitudini alimentari che rispettano l’ambiente. L’agricoltura biologica fa bene non solo alla nostra salute ma anche a quella della nostra terra. Consumare prodotti biologici è una scelta etica basata sul “Buono, pulito e giusto” di Carlo Petrini (fondatore dell’Associazione Slow Food), ovvero tre principi di una nuova gastronomia consapevole che dobbiamo impegnarci ad insegnare ai nostri figli.

La foodblogger Sonia Paladini racconta la degustazione di Montasio Dop.

/in /by

Curiosità storiche e consigli per gustare al meglio questo buono e sano formaggio.

Di ritorno dalla degustazione di Formaggio Montasio Dop presso La Scuola di Cucina Italiana a Milano, la nota blogger appassionata di food & wine Sonia Paladini ha voluto raccontare sul suo blog l’incontro con il Montasio.

Secondo Sonia, il pregiato formaggio, è ottimo consumato grattugiato su paste e risotti o in aggiunta a minestre di verdure, perché in grado di esaltare i sapori di ogni singolo piatto. Il Montasio Dop si presta ad essere utilizzato per la preparazione di aperitivi rustici, ad esempio in aggiunta a salumi o polenta, ma anche per sfiziosi finger food, nei quali dare sfogo alla propria creatività, da abbinare magari a un ottimo calice di Prosecco Doc, come proposto durante la degustazione presso La Scuola di Cucina Italiana.

Durante la degustazione, è stato sottolineato come il Montasio Dop sia naturalmente privo di lattosio e abbia una composizione equilibrata (32 – 36% di acqua, 32 – 34% di lipidi e 24 – 26% di proteine). Inoltre, continua Sonia sul suo blog, l’assaggio di ricette a base di Montasio è stata accompagnata dal racconto della storia di questo storico formaggio, dal quale è emersa la passione per la natura e la montagna delle persone che realizzano questo prodotto. Il formaggio Montasio, la cui nascita viene fatta risalire attorno al 1700, deve la sua bontà alle particolari caratteristiche del suolo e del clima del Friuli Venezia Giulia e del Veneto Orientale nel quale viene prodotto e alla maestria dei casari, che nei secoli si sono trasmessi, di padre in figlio, le competenze del mestiere. A vigilare sulla tipicità del Montasio Dop è, dal 1984, il Consorzio Tutela del Formaggio Montasio (http://www.montasio.com/il-consorzio/).

“Un ottimo compagno di viaggio tra i sapori”, questa la definizione che Sonia dà del formaggio Montasio. Concedersi un pezzettino di Montasio a merenda o dopo l’attività sportiva, diventa una piccola coccola quotidiana, perché, prosegue Sonia, “Volersi bene è la priorità e la condizione necessaria per volerne anche agli altri”.

Per saperne di più sul racconto di Sonia alla degustazione, seguite il Montasio sul profilo Instagram ufficiale: https://www.instagram.com/formaggiomontasio/

Festa del Formaggio a Malnisio: il meglio della produzione di Montasio Dop

/in , /by

Proclamati i vincitori del sedicesimo concorso interregionale del Montasio Dop i cui produttori sono stati premiati domenica 8 luglio durante la storica “Festa del formaggio” a Malnisio che proseguirà fino al 15 luglio prossimo.

Parole di entusiasmo e soddisfazione sono state espresse dal responsabile del Gruppo festeggiamenti di Malnisio, Enore Zuccolin che ha sottolineato l’ottimo riscontro con un numero sempre crescente di caseifici in gara. 27 i partecipanti distribuiti fra le due regioni di produzione del Montasio Dop, Friuli Venezia Giulia e Veneto Orientale.

Premiati i primi tre classificati per il miglior Montasio, per ogni tipologia di stagionatura: fresco, mezzano e stagionato.

Nella categoria “Fresco” a primeggiare è stato il caseificio Della Savia di Basiliano (UD) con il casaro Silvano Della Savia; secondo il Caseificio sociale di Coderno (UD) con Nezha Hamdi; terzo il caseificio Sociale di Cividale/Valli del Natisone con Giovanni Buttolo.

Per la categoria “Mezzano”, si è distinta la Parmalat – Latterie Friulane di Campoformido, (UD) con il casaro Franco Della Mora; secondo ancora il caseificio Sociale di Cividale/Valli del Natisone con Giovanni Buttolo e terza la Latteria Sociale Turnaria di Maron di Brugnera (PN) con Giovanni Gardenal.

Per la categoria “Stagionato”, si è distinta ancora la Parmalat – Latterie Friulane di Campoformido, con il casaro Franco Della Mora, secondo il caseificio Artelatte di Ovaro (UD), con David Urban. Questo è Montasio PDM – prodotto di montagna – dove tutta la filiera produttiva, l’alimentazione delle bovine, la materia prima e le fasi di trasformazione e stagionatura, avviene in territorio montano; terze le Latterie Venete di Vedelago (TV) con Emanuele Bizzotto.

La giuria composta da esperti caseari e tecnici qualificati ha esaminato il prodotto sotto diversi aspetti e caratterizzazioni valutando il formaggio per le sue caratteristiche aromatiche, i profumi, i sapori, i colori, evidenziando delle punte di eccellenza che hanno saputo distinguersi per qualità e “bellezza”.

A presenziare alla manifestazione il neoassessore alle risorse agroalimentari del Friuli Venezia Giulia, Stefano Zannier il quale ha ricordato quanto sia prioritario e fondamentale la valorizzazione di questa eccellenza, il presidente del Consorzio di tutela del Montasio Dop, Maurizio Masotti, il presidente dell’Associazione Allevatori Regionale, Renzo Livoni e il presidente dell’organizzazione di Malnisio, Omar De Pol.

Sempre apprezzatissima la degustazione guidata aperta a tutti che ha coinvolto un’ottantina di persone particolarmente attente e interessate all’iniziativa.