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This is the characteristic table cheese from the regions of Friuli Venezia Giulia and North-East Veneto.
A white and straw-yellow, compact, semi-hard, cooked cheese with regular, even holes. The fresh variety, aged for at least two months, has a soft, delicate flavour.
The “mezzano” variety, aged from five to ten months, has a more pronounced, full flavour, while the fully ripened cheese, aged for more than ten months, takes on quite aromatic tones with a strong, but not escessively sharp, taste.
Nutritional
information
(for 100 g. of Montasio fresco): |
| Energy: |
360 kcal —
1507 kj
|
| Protein:
|
24 g
|
| Carbohydrate: |
none
|
| Fat: |
32 g
|
| Distinctive
features |
| Average
weight of the form: |
6-7 Kg
|
| Dimension:
|
ø 30-40 cm
height 6-10 cm
|
| Minimum
fat on dry matter basis: |
40%
|
|
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How to enjoy:
It is used both as an appetizer and entrée, in first courses and as an important component of various main dishes. The “Stravecchio” variety may be used grated or enjoyed as a snack.
Suggested wines: Pinot bianco, Chardonnay (Fresco); Merlot (Mezzano); Raboso del Piave (Stagionato). |
