Description

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.

Serving Suggestions

Morel Montasio is a wonderful cheese for eating plain or adding to charcuterie boards. It melts well and makes for excellent grilled cheese sandwiches. Melting it helps to bring out the flavor of the morel mushrooms.