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Montasio cheese gets its name from the Montasio massif, in Friuli. Thanks to its versatility and to its three different types of maturity a cheese like Montasio can find a place on the table at almost any time. Seasoned for 2-4 months,it can be eaten as an appetizer even before you sit down at the table, together with the aperitifs. It can be part of the first course, eaten on its own as a second course and can round off any meal with style. Montasio has become an essential ingredient of many typical menus. Some famous restaurants in the Veneto and Friuli-Venezia Giulia regions have prepared some recipes in which Montasio is used in the most varied and imaginative ways.
Cow's milk, salt, rennet. Contains preservative Egg Lysozyme E1105