Cheese lovers know of mozzarella, gorgonzola, and parmigiano, but have you heard of Montasio? If not, it’s time to get familiar with it!
Produced from June to September according to traditional, antique methods in Montasio, the highest pastures in the spectacular Alps, this prized cheese is one of the most popular within Italy. The flavorful milk from happy cows used to make it is evident in every delicious bite. It is the “cheese that tastes of pasture”, and has a yellowish tint and more fat content. It is also more fragrant and complex organoleptically than a whiter, less fatty, and more delicate cheese made when cows eat hay and remain in the stable in autumn and winter, or all year in the case of large farms.
With a stay in a charming agriturismo (farm stay), Montasio is the place to go in the autumn for a rugged, authentic, and delicious Italian experience, especially when you can enjoy the year’s first production of Montasio cheese!
This famous cheese is also featured in Friuli-Venezia Giulia’s most typical dish: Il Frico.
It looks like a frittata, but don’t be fooled. Sometimes made with the addition of potatoes and onions, Frico friabile is made entirely with grated Montasio cheese and fried in abundant olive oil. They are often used as chests to be filled with polenta, as either an appetizer or main dish. For frico morbido, grated potato and onion are added to the mix, all fried together to form a soft, stringy, delicious main dish.
If you find yourself in this beautiful region of Italy we recommend you try both variations!
