A JOURNEY AMONG THE DOP-IGP: MONTASIO DOP CHEESE, A SUCCESS FROM ANCIENT ORIGINS
A JOURNEY AMONG THE DOP-IGP: MONTASIO DOP CHEESE, A SUCCESS FROM ANCIENT ORIGINS

A JOURNEY AMONG THE DOP-IGP: MONTASIO DOP CHEESE, A SUCCESS FROM ANCIENT ORIGINS

In 2020, as many as 925,000 wheels were produced (10%). The point with the director of the Protection Consortium, Renato Romanzin. The weekly focus of Veneto Agricoltura meets today an important product on the national scene: Montasio DOP, between Friuli-Venezia Giulia and Veneto.

It is to Montasio PDO , a cheese with ancient origins that has been produced since 1700, that VenetoAgricolturaChannel, the multimedia channel of the regional agency, dedicates this week's episode of its lucky " Journey between the PDOs and PGIs of Veneto ". A stage, to tell the truth, that crosses regional borders, considering that the production area of Montasio PDO includes the entire territory of the Friuli-Venezia Giulia region , as well as the provinces of Belluno and Treviso and part of those of Padua and Venice .

"A cheese that on the national market, but also abroad, is going very well - underlines Renato Romanzin , director of the Consortium for the Protection of Montasio PDO Cheese interviewed by VenetoAgricolturaChannel - so much so that production in 2020, the year of the pandemic, increased by 7 % compared to the previous year, equal to 925,000 forms marketed ( 10% ), and the first half of 2021 is following a similar trend.

Montasio DOP is a hard and cooked cheese, produced exclusively with cow's milk since 1700, when the monks of the Abbey of Moggio Udinese refined a well-defined production technique; techniques that then spread along all the valleys of the Julian and Carnic Alps , to reach the Friuli and Veneto plains.

The milk with which the Montasio PDO cheese is produced comes from consecutive milking and must be collected within 48 hours of the first milking, to then be processed within 30 hours of harvesting. The mass obtained from the processing is then placed in the characteristic molds that reproduce the mark of origin and the date of production.

Depending on the maturation period, the flavor can vary from "delicate", when the product is young with a minimum maturation of 60 days (the Fresco type), to more "decisive and aromatic" with the prolongation of maturation (the Mezzano types or Semi-seasoned , Seasoned and Stravecchio ).

The Montasio PDO cheese has a cylindrical shape with flat faces, a smooth and elastic rind to dry and darker in relation to aging; the paste is straw yellow in color, with slight holes and a compact consistency that becomes grainy and crumbly over the months.

Montasio PDO is an excellent table cheese that is also suitable as an ingredient to make appetizers, to flavor first and second courses, as well as for the preparation of desserts. The Fresco type goes well with dry and aromatic wines, the Semi-seasoned with Friulano or with a Merlot, the Stagionato is an excellent match with Raboso del Piave and with Cabernet and Refosco.

26/06/2021
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A JOURNEY AMONG THE DOP-IGP: MONTASIO DOP CHEESE, A SUCCESS FROM ANCIENT ORIGINS

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