Montasio

Montasio DOP is a cooked-curd cheese produced with cow's milk in the provinces of Friuli Venezia Giulia and eastern Veneto. Its origins date back to the 13th century, when Benedictine monks from the Abbey of Moggio began production in the mountain dairies of Val Canale.

Aging ranges from 60 days (Fresco) to over 12 months (Stravecchio). Fresco is soft and mild; Mezzano (5-10 months) has a more pronounced flavor; Stravecchio is crumbly and sharp, perfect grated.

It is the fundamental ingredient of Frico, the iconic dish of Friuli cuisine: a crispy cheese and potato frittata cooked in a pan.