Montasio portion 450 g ca

Montasio cheese has an ancient history: the beginning of its production dates back to the distant 1200, by a Benedictine monk. Its name is linked to the place of production or the Montasio plateau, between the Carnic Alps, in Friuli, where the monks began production. The supply chain that controls production and distribution today has about 60 producers and farms.
The cow's milk comes strictly from companies in the Friuli or Veneto area and the cattle are raised mainly with cereals and fodder, according to a criterion of healthy nutrition.
The milk is processed with a series of lactic ferments, followed by a coagulation process through the use of calf rennet. The paste is placed in molds where the whey is purged. Finally, the Montasio undergoes a salting and then aging process lasting at least 60 days.
A note that makes Montasio a truly excellent cheese is that no preservatives are added to the milk.

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