By infopadweb 3 April 2024
MONTASIO PDO
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DESCRIPTION, HISTORY AND CHARACTERISTICS OF THE PDO
The typicality of Montasio has been protected since the Stresa Convention in 1955. In 1984, by the will of the producers and seasoners, the Protection Consortium was born. In 1986 Montasio obtained the CDO recognition and the heel of the cheese began to be marked with the mark of origin. In 1996 Montasio received the PDO – Protected Designation of Origin, the most important certification of typicality regarding cheese in the European Union: only products of recognized historicity, made in a specific area and whose production is regulated by a strict Production specification, can boast of it.
Fresh and unpasteurized milk is produced and transformed into Montasio PDO only in Friuli Venezia Giulia and eastern Veneto. The raw material, as expression of the territory, is subjected to extremely accurate quality controls.
Its “soft” technology respects the microbial flora of the milk even during its slow maturation and contributes to form its nutritional characteristics. The flavors and qualities are therefore those of a cheese with a soft and delicate taste.
Due to its typical processing, Montasio cheese is defined as “The Cheese of Good Sense” and is NATURALLY LACTOSE-FREE thanks to the typical processing (contains galactose).
Montasio is a cheese with a high nutritional value and with a balanced composition: 32-36% water, 35-37% lipids, 25-30% proteins. Particularly digestible, Montasio is ideal for feeding the children and the elderly.
The characteristic writing “Montasio” marked on the freshly produced cheese wheels certifies their origin and proves compliance with the Production specification. On the heel of the cheese the production date and the manufacturer code are also indicated.
The quality mark, which is a second mark imprinted with fire on the cheese wheel by the Consortium commission, identifies the product with more than 100 days of maturation which is free from any defect.
Three different aging, for extraordinary nuances of flavor: Fresh, Semi-Aged and Aged. Other variants completing the range: QUALITY GOLD, Organic, Product of the Mountain and Red Pied.
Consortium
the CONSORTIUM FOR THE PROTECTION OF MONTASIO dop
Montasio DOP cheese takes its name from the Montasio massif, in Friuli Venezia Giulia. In its pastures this cheese with unique characteristics was once produced, which were given by the fortunate combination of three main factors: the territory (grass, water and air), the milk and the human factor (cheesemakers).
Montasio DOP has an ancient history: it was the refining of the techniques used by the shepherds in the thirteenth/fourteenth century, then collected by the monks of the Moggio Udinese Abbey, that laid the foundations for the production of Montasio cheese as we know it today.
The first mention of the Denomination appeared in the price lists of the city of Udine in 1773. The tradition of Montasio, which started from the valleys of the Julian and Carnic Alps, spread over time throughout Friuli Venezia Giulia and eastern Veneto plains, remaining faithful to strict rules, which were codified also by the cheesemakers school founded in 1924 in San Vito al Tagliamento (PN). The latter trained hundreds of “Montasio Masters”.
The production area includes the entire territory of Friuli Venezia Giulia, the entire provinces of Belluno and Treviso as well as part of those of Padua and Venice.
www.montasio.com
info@formaggiomontasio.net
Tel. 0432-905317
Vicolo Resia 1 /2 – 33033 Codroipo (UD)
Recipe
CABBAGE, POTATO AND MONTASIO DOP STRUDEL
| 4 people Preparation: 30′ + rest Cooking: 45′ |
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Ingredients:
– 200 g Montasio DOP
– 150 g 0 flour
– half teaspoon apple cider vinegar
– 50 g breadcrumbs
– 400 g savoy cabbage
– one small red onion
– 2 medium potatoes
– extra virgin olive oil
– 40 g butter
– black pepper
– salt
Mix the flour with 0.8 dl of warm water, a tablespoon of oil, a pinch of salt and the vinegar until a soft dough forms. Transfer to a bowl, brush with oil, cover and let stand 1 hour. Melt 20 g of butter in a small frying pan, add the breadcrumbs and toast them over a low flame until they turn a hazelnut color. Peel the savoy cabbage and cut it into strips, peel the potatoes and cut them into cubes, remove the rind from the Montasio DOP and dice them, peel the onion and cut it into thin slices. Cook the potatoes and savoy cabbage in boiling salted water for 7-8 minutes, stew the onion with 10 g butter, add the carefully drained savoy cabbage and potatoes and let it season on a low flame for 7-8 minutes. Allow to cool. Roll out the dough into a very thin rectangular sheet and transfer to a sheet of baking paper. Sprinkle with the toasted breadcrumbs leaving the edges free, cover with the savoy cabbage mixture and the Montasio AOC, close inward the edges of the long sides and roll the dough over the filling. Transfer the strudel to a baking sheet lined with baking paper and bake in a preheated oven at 190° for 30 minutes.
Regions
MONTASIO DOP
| Friuli Venezia Giulia Veneto |
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