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Montasio
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By Antonio Carluccio and Priscilla Carluccio
Published 1997
A DOC cheese from the Friulian region in the north-east corner of Italy, montasio is also made in the provinces of Belluno, Treviso, Padova, Venice (with the main area of production around Pordenone), Gorizia and Trieste. Its name comes from the area around the Montasio Massif in the Roccolone valley. It is made using the milk from Red Pezzata and Alpine Brown cows, which are kept in immaculate pens on the steep hills in the area and away from any pollution from roads.
This hard cheese can be eaten fresh after just a two-hour maturation period, or semi-fresh after four months ageing or fully matured after 12 months. It is a smooth cheese of creamy yellow with medium-sized holes and comes in small round drums 30-40 cm (12-16 inches) in diameter, 6-10 cm (2ยฝ-4 inches) in height and weighing 5-7 kg (11-15 lb). It is used at table, but also has a prominent place in Friulian cuisine, where it is grated over various dishes including polenta and carpaccio.
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