Consortium for the Protection of Montasio Cheese

Montasio DOP: a true mountain cheese.

Montasio cheese takes its name from the massif of the Julian Alps (in the extreme north-east of Italy) where its production began around 1700. This is why Montasio embodies the scent of the mountain, the taste of nature and the passion of the people who produce it with all of their heart.

The area of origin: the milk is produced and processed into Montasio DOP only in Friuli Venezia Giulia and in eastern Veneto.
Fresh milk: the raw material, an expression of the excellence of the territory, is subjected to very accurate quality controls.

The guarantee mark, stamped on each wheel by the Protection Consortium, certifies its identity, origin and compliance with the production specifications.

After 60 days of maturing, Montasio DOP is naturally lactose free as a result of the traditional way it is made; it contains galactose. Four shades of flavour and a unique pleasure:

  • Mild, matured for 60 to 120 days: soft and delicate
  • Medium, 5 to 10 months: full and distinctive
  • Mature, over 10 months: rich and tasty
  • Extra mature, over 18 months: refined and flavourful, and also great for grating






Vicolo Resia, 1/2
33033 Codroipo (UD)

A typical recipe from our land: Montasio and frico, a harmony for connoisseurs

Ingredients for 4 persons:

  • 9 ounces of Montasio cheese aged from 3 to 9 months
  • 3 large potatoes
  • 1/2 onion
  • 3 ounces of slightly smoked thick bacon
  • salt and black pepper to taste

Preparation: cut thick bacon slices into cubes and slice the onion. Sauté in a pan with a little oil. Add the potatoes cut into small pieces, salt and pepper. Cook the potatoes until they are soft, then mash them with a fork. Add Montasio cheese that has been grossly grated and mix. Cook on both sides until the frico is golden brown. Serve on a cutting board, cut into slices.

Last modified: 21 Oct 2021
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