Montasio Dop


The history of Montasio production dates back to the mid-13th century, when it was supposedly first created by a monk from the abbey of Moggio, in the province of Udine, under the jurisdiction of which lay all the mountain dairy huts on the Montasio massif in the Julian Alps, hence the name.
It was granted DOP (Protected Denomination of Origin) status on 12th June 1996.

Montasio DOP is cylindrical in shape, with a height which varies from 6 to 15 cm and a diameter of 30-40 cm; an entire uncut piece (or “form” ) weighs between 5 and 9 Kg. The rind is smooth and elastic, becoming dry and darker over time. The smooth consistency of the paste becomes more close-textured and flaky as the cheese matures and is pitted with partridge-eye holes . The white colour becomes first straw-coloured, then darkens to yellow. It has a sweet, smooth, delicate flavour which becomes more pronounced with aging. It is considered a table cheese after it has aged for 2-5 months and a grating cheese after more than a year.

Production area
Provinces of Belluno, Treviso, Padua, Venice, Pordenone and Udine
Raw thermised cows’ milk. Full-fat or semi skimmed from two or four milkings
From 2 months to 10 or more months
Last Modified: 13/12/2011
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