Montasio
$8.95Produced in Friuli-Venezia Giulia, it is similar to Asiago, springy when 2-5 months old, hard and brittle after a couple of years. Mild at its younger stage becoming nutty and almost toffee-like, then full and piquant as it ages. Straw colored with a dark golden rind and the name "Montasio" stamped across the rind. Originally a monastery cheese (devised by monks at Moggio in the 13th century) it is now produced in small factories mostly in Udine and Veneto. Avoid any Montasio that appears dry and cracked. Stephen Jenkins feels Montasio has a special relationship with pears when eaten simply as a table cheese. We whole-heartedly agree! Also great in pastas, broths or shaved over salads.
Origin: Italy - Veneto
Type: Hard, Cow (raw milk), Table
Wine Pairing: Claret, Dry Riesling
