Montasio DOP

Regional selection: 
Friuli ed Emilia
Selection by milk: 

The most famous cheese from Friuli whose origins line in the Montasio alpine massif but which is currently produced throughout the region and in a number of Veneto provinces. There is also a fresh version, ripened for between two-four months and one ripened for between six months and one year. A typical Friuli recipe for Montasio is called Frico – pieces of cheese and other ingredients, such as slices of apple, are fried together in a frying pan.

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