Montasio is a creamy, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was initially a monastery cheese, but today, it is produced only in a specific region of Italy following age-old traditional methods. Depending on the ageing period, a minimum of 60 days up to 18 months, the flavour can vary from delicate when fresh (Fresco) to stronger and aromatic when mature.
Montasio Stagionato (Vecchio) has a very strong and aromatic flavour. The cheese pairs well with Cabernet Sauvignon or Merlot.
The varients are:
Montasio Fresco, aged at least for 60 days
Montasio Mezzano, aged at least 120 days
Montasio Stagionato or Vecchio aged at least 10 months
Montasio Stravecchio, aged for at least 18 months