When young, Montasio (PDO) is smooth, elastic, and mildly sweet, while aged varieties develop a firmer, crumbly consistency with a rich, nutty depth. Aged for at least two months, its flavour ranges from creamy and delicate in its 'fresco' stage to intensely savoury and crystalline when 'stagionato'.
Renowned for its versatility, Montasio is famously used in 'Frico', a traditional Italian dish of crispy cheese and potatoes, but it also melts beautifully into risottos, polenta, and fondues. Its savoury depth makes it perfect for grating over pasta or pairing with cured meats, honey, and full-bodied wines. With its rich heritage and evolving complexity, Montasio is a true gem among authentic Italian cheeses.
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