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Montasio Friuli Venezia Giulia
Ingredients: whole milk and/or partially skimmed from Friesian (25%), Bruno-Alpine (10%) and Simmental (65%). Power: rigidly fixed by the Regulations of the Consortium.
Processing technology: tak the raw milk (containing more than 32% fat) to 33-35 degrees, adding selected yeast starter or milk powder or veal liquid rennet. Coagulates in 20-30 minutes. After the curd is broken (into the size of a grain of rice), cook over 44-48 degrees for about 15 minutes. After these operations, the mass is drained to the desired point, extracted with jute cloth and placed in the molds where it is pressed, turning it 5 or 6 times. Salting is carried out in brine (16-18%) for 24 hours, and then dries for 4-8 days. It matures in 2 months in an environment at a temperature of 12-18 degrees and 80-85% humidity where the cheeses are turned and rubbed with a rag. Yield 8.5%. Additives: authorized lysozyme. Aging: 6 months to 18 months in an environment at 14-16 degrees and 80-85% humidity. During this period, the cheeses are turned and greased with a rag soaked in linseed oil.
Characteristics of the finished product: height: 6-10 cm, diameter: 30-40 cm, weight: 5-9 kg; form: cylindrical; crust: barely hinted at two months, then well-formed, flexible, pale yellow; dough: compact, flexible and suitable for grating cheese in the product, anchor holes, to bird's eye, various shades of yellow. Fat: 40% minimum. Spicy and pleasant, distinctive in the grating type (12-18 months).
Production area: the entire region. Also includes territories of the provinces of Belluno, Treviso and the provinces of Padua and Venice (as per the decree of 10 March 1986). Calendar of production: throughout the year, decreasing in summer. Notes: Montasio cheese takes its name from the mountain group of the Julian Alps, with its ancient pastures. It is related - since 1880 - to the epic cooperative movement: backbone, through the social dairies, agriculture Friuli. From March 10, 1986, it was awarded with Presidential Decree, the designation of origin. In Veneto, it is produced as 40% of the total volume.
Technical Information: Product code: 020652 Weight per piece: 6 kg; Preservation temperature: 8-10 degrees C; Maturation: 150 days minimum; Water: 36%; Protein: 24%; Total Fat: 32%; Ingredients: Cow's Milk, Salt, Rennet, Preservative E1105.
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Montasio cheese, Italian Cow cheese...
|Type of Rennet||Animal|
|SUGGESTED WINE TYPE||or|
|SUGGESTED WINE COLOR||RED|
|Dough Processing Texture||pressed|
|Temperature Treatment of milk||Raw|
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