Friuli-Venezia Giulia and Veneto Cheese
The most famous cheese from Friuli whose origins line in the Montasio alpine massif but which is currently produced throughout the region and in a number of Veneto provinces.
There is also a fresh version, ripened for between two to four months and one ripened for between six months and one year.
A typical Friuli recipe for Montasio is called Frico - pieces of cheese and other ingredients, such as slices of apple, are fried together in a frying pan.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Friuli-Venezia Giulia and Veneto
Source: Friuli-Venezia Giulia and Veneto
Type of milk: Cow
Aspect and texture: semi-hard or hard, yellow paste with rare holes
Taste: sweet with traces of spices which are more or less intense according to the length of ripening
Serving suggestions: Full bodied red wines, chestnut honey and hot fruit chutney. Fresh slight under-ripe fruit (apples and Passacrassana pears). Rye bread
Milk: skimmed, raw or pasteurized, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least two months
Production period: throughout the year
Fats: 40% F-Dm
Weight: 5-9 kg
Dimensions: 30-40 cm diameter, h. 6-10 cm
Producers: dairies belonging to the Montasio production and protection Consortium
- Shelf Life:
- 90 Days