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Montasio is slightly tangy, with a firm texture that is to our Smoked White Cheddar. As it ages, it becomes lightly crystallized toward the rind, giving it a slight crunch, while the center of the wedge remains creamy.
Size: 1/2 lb.
Montasio is named for the Montasio mountain range, north of Venice, where it originated. The earliest known Montasio was made from sheep’s milk in the 13th century by Benedictine monks. Today, it is made from cow’s milk.
The flavor and texture of Montasio vary depending on how long it has been aged, which can be anywhere from two months to eighteen months or longer. It can be mild and creamy to much more firm, with a stronger flavor that somewhat resembles Parmesan.
Montasio is a cooked curd cheese from a family of cheese. Due to the type of bacterial culture used when making the cheese, Montasio has very little lactose, so often it can be enjoyed even by people who are lactose intolerant.
Montasio is good eaten alone. It goes well with crisp fruits, like apple and pear slices. It’s excellent for use on cold-cut platters and charcuterie boards.
Grated and melted onto vegetables such as green beans, it imparts additional flavor and an elegant appearance to the dish.
It is also a welcome addition to soups.