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Montasio cheese

(2)

Friuli-Venezia Giulia D.O.P. Product

Texts taken from D.O.P. card

Description

Montasio cheese has different characteristics, depending on the seasoning. The flavor, from soft and delicate when fresh, gradually becomes more decisive and aromatic. The paste, from compact white with a characteristic homogeneous holes and a smooth and elastic crust, becomes grainy and crumbly with the passing of the months with a dry and darker crust.

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History

Geografical area

Curiosity

Season

Montasio cheese Where to find this product

Farm

Tavern

Sandwich bar/Pub

Restaurant

Typical products retailer

Points of interest

Linked companies

Typical products retailer

ALIMENTARI BAIS

(1)

Typical products retailer

Cooperativa dei Sapori e del Gusto

Tavern

DVOR Osteria Enoteca

Restaurant

INDINIÒ

Tavern

L'osteria di Tancredi

Restaurant

LA TAVERNA

Sandwich bar/Pub

Le Tipicità in Tour

Restaurant

Lo Spuntino

Tavern

Osteria alla Fortuna

Restaurant

Ristorante da 'Otto'

Tavern

snc

Typical products retailer

Tosoni Formaggi

Restaurant

Trattoria da Nando

Farm

Zualt di Pontello Ugo & C Ss

Linked recipes

Appetizers

Frico with onion

(1)

Main meat courses

Beef salami

First courses

Braided agnolotti

First courses

Carbonara with pitina

First courses

Crespelle with pumpkin and Montasio

First courses

Double pasta tortello

Side dishes

Frittata with asparagus

Appetizers

Garlic soup

First courses

Gnocchi with scallop sauce

Appetizers

Goose breast and polenta

Appetizers

Gorizia rose with Montasio cheese flakes in Balsamic Sauce

Main meat courses

Lamb loin in a crust of herbs

Appetizers

Montasio cheese fondue

First courses

Nettles cannelloni

Appetizers

Omelette with the cheese

First courses

Onion soup

First courses

Orzotto with the quail

First courses

Pancakes in broth

First courses

Pappardelle with hare sauce

First courses

Pasty with asparagus

Main meat courses

Pork loin marinated 'sweet smoke'

First courses

Pumpkin and ricotta cheese tortelli

First courses

Pumpkin and walnut 'fregolòz'

First courses

Pumpkin gnocchi in frico basket

First courses

Pumpkin velvet with Formai del cìt fondue, with Friulian truffle.

First courses

Rice and peas in broth

First courses

Risotto with asparagus and nettles

First courses

Risotto with radicchio, whipped with Montasio

First courses

Risotto with the livers

First courses

Risotto with wild herbs in a basket made from bread

Side dishes

Roll of spinach

Main meat courses

Steamed spinach, poached eggs and flaked Montasio

Main meat courses

Stuffed rolls

First courses

Tagliatelle with sausage

First courses

Tagliatelle with savoy cabbage and Montasio

Appetizers

Veal carpaccio with Montasio

First courses

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