4 things you want to know about Montasio cheese.

Montasio Pdo is a cooked curd, semi-hard mature cheese, with regular small eyes overall, this is well known, and nonetheless, some peculiarities of this Italian food excellence remain mostly untold.

First, the Montasio cheese is named after the plateau of the same name located in the Friulian Mountains. Therefore, it is widely believed that the production area includes the Friuli Venezia Giulia region only. On the contrary, it stretches to the provinces of Treviso and Belluno and, in part, in those of Venice and Padua.

Moreover, it is often thought that all the products deriving from milk contain lactose, but this is inaccurate. In fact, in the production of some aged cheese, batteria are added to milk, which eliminate lactose and transform it into lactic acid. This happens even for cheese aged for at least two months. This is naturally lactose-free; therefore, it suits to those who are intolerant to this milk sugar. In detail, laboratory tests show that Montasio contains values of lactose lower to 0.01 g for 100 g of cheese: more than 10 time less of the limit values set out by national and European legislation.

Few knows that Montasio cheese, like milk and yogurt, contains tryptophan, an amino acid precursor of serotonin. This neurotransmitter, together with melatonin carries out a relaxing action contributing to regulate the natural sleep pattern. Even calcium contained in Montasio helps to sooth the nervous system and reduce stress.

Finally yet importantly, it is important to dispel the myth that cheese makes people fat. As a matter of fact, according to a study of the University College of Dublin, based on a sample of 1500 people aged between 18 and 90 years, consumers of cheese and dairy products have a lower body max index and cholesterol levels with respect to those who don’t assume cheese or prefer low-fat dairy products. For the peace of mind of Montasio lovers: following proper eating habits as for caloric intake as indicated in the nutrition facts table you can find at this link: http://www.montasio.com/nutrition education/.


GOOD – A 4-day journey to discover and taste excellences



explained the curious pairing between a famous product, MONTASIO cheese, and fruits of a very little known plant, ARONIA (chokeberry), so rich in anthocyanins, polyphenols and flavonoids.

At 6:30 pm, the about 70 participants enjoyed a tasting of Montasio cheese POD paired with:

  • Malvasia by AZIENDA AGRICOLA LIVON of Dolegnano (UD) Italy –  http://www.livon.it/it/chi-siamo/
  • CHOKEBERRY products . The one and only Italian producer is Società agricola 4 Principia Rerum srl  of  Lucinico (GO)

Black chockeberry is a pure gift of Nature thanks to the highest concentration of antioxidants among all fruits, a true elixir of eternal youth with its infinite health benefits –   https://aronia-naturalis.it/prodotti/  





Try.. Savor.. Taste.. Sample…. all the flavours of the WEEKEND by Montasio POD

The 27 October, experts of the Consortium for the Protection of the Montasio cheese carried out important tasks…

Many tasting opportunities accompanied by our qualified experts. Verona, Milan and Ancona: these are the cities where they were committed in transmitting the values of our Montasio to the wide audience of people interested in refining their knowledge about the product.

ANCONA, at the Filotea Store  https://www.filoteapasta.com/ for a tasting event organized by our specialist NEVIO TONEATTO in collaboration with Condotta Slow Food of Ancona and with Montasio POD, wines from the Colli Orientali and Presidium of the Monti Sibillini Apple.

ANCONA 27 October 2018

The sampling included two phases: first, a fresh and semi-aged Montasio POD paired with thin slices of apple and Ribolla Gialla DOP of the winery SCARBOLO http://www.scarbolosergio.com/; then a ripened and extra-mature Montasio POD in combination with an apple jam from Monti Sibillini and Verduzzo Friulano DOP of the winery SCARBOLO as well. A sea of people, an interested public of about 50 (Slow Food members, gourmet experts, sommeliers, restaurant owners, etc.). Here follows the link for all those who asked us information about the production area of Montasio POD: http://www.montasio.com/partners/




Over 750 companies from 24 countries with the most prestigious international brands.

Our specialist, MAURO GAVA, was there to convey passion and values of our product to more that 50 enthusiastic people who enjoyed the guided tasting and sensorial analysis of our Montasio POD paired with PROSECCO DOC.


MILAN among tastings and showcooking, at Golosaria, the most interesting festival of Italian taste that took place in Milan, during the weekend. –  The healthy good.



Saturday 27 October, a guided degustation of our ONAF (National Organization of Cheese Tasters) specialist MAURO GAVA in combination with Montasio DOP and wines from Collio of the wine company  GRADIS’CIUTTA https://www.gradisciutta.eu/azienda/ within the area FormaggItalia events. 


Sunday 28 October, in the Wine tasting area of Golosaria, journalists and the famous food and wine critics Paolo Massobrio and Marco Gatti anchored the event: “Wine and cheese: a memorable union” curated by Tenuta Stella together with the Consortium for the protection of Montasio.

Show cooking GOLOSARIA

Monday 29 October in the show cooking area of Golosaria the chef Gunnar Cautero from Osteria della Stazione di Milano http://www.osteriadellastazione.it/  let visitors taste “The Good of Cheeses” in a live performance of gourmet gastronomy .




Enos Costantini

Tempus formadi

Brave farmers, organic cows and and an old dairy

Mala tempora currunt for cattle farming, and not only in this field (however, we do not talk about politics here). In other words, these days, courage is needed to become a farmer. Mainly to manage a cowshed with a large number of livestock (100 in production and 60 intended to restock), because the smallest mistake can cost a high price, from a psychological and financial point of view. One needs even more courage to produce milk in an organic way. 30 tons of consumable liquidwhite per day (Blanc de Blancs French would say, by copying Friulians, like they always do), which shall be sold to make ends meet with dignity and maintain the family avoiding, when possible, all the traps the so called “market” puts on the–uneven already-pathway (La Piovra-The Octopus, a famous Italian TV series-is not only fiction).

Moreover, one needs ever greater courage to process on his/her own a substantial quantity of milk produced.

Nobody knows why the Zanello brothers (and family) from Talmasson decided to walk along this dangerous path. However, I am delighted, because this decision strives towards the so called food self-sufficiency (or even food sovereignty) in the tight relationship between producer and consumer, and many other new ideas circulating these days about food, environment, health, sustainability, etc. Ideas are around, but we need someone that puts them into practice: this is not easy, and more than courage one needs boldness to proceed this way.

The Zanellos have learnt from experience: they took over the old dairy of Turrida and produce-following traditions-Latteria (fresh) cheese and Montasio, but butter and ricotta as well. Every day, they process about half of their milk (15 tons), while the other half is placed on the market of fresh organic milk.

The end of the farming culture turned previously lively towns in drowsy villages and, actually, a dairy can give them a new impetus, even from an economic point of view.

A family run business: brothers Franco and Graziano with his wife Paola. They are all agricultural specialists who graduated in Cividale. The couple has 4 children, this is a sign of hope for the future. Moreover, there are the active “elderly” of the family resulting in four adults occupied full time. The cheese maker and assistant do not belong to the family, nonetheless, with them there are 6 workplaces in the business, which is very good, given the times we live in, like a small company.

Essential: what do cows eat? Exclusively company-produced food. All organic: for the peace of mind of the sellers of chemical products and feed materials that have not been supplying their goods to the Zanellos for many years.

No more corn-out of any antipathy (ah! the smell of polenta!)-, but because of the infamous mycotoxins. Gone corn, comes sorghum, which has been grown in Friuli for a long time (there are grain sorghum and fodder sorghum). Soy as well (it originates from Asia, but these beans play a fundamental role in providing proteins), produced in Talmassons.

However, staple feed of ruminant cows remains fodder and here hay abounds (half alfalfa and half long-duration pasture). This way they ensure cows all-important nutritional factors, even unknown ones, that food scientists with their test tubes may discover in the near future, or maybe not. In the meanwhile, cows feel good and say hello to everybody.

Latteria: raw milk, unpasteurized and non-heat-treated, (not even lysozyme, a harmless protein derived from eggs, they say). We are still light years away from postmodern cheeses with a non-edible rind, whose surfaces may be treated with E235.

There is a cheese shop next to the dairy (via Montello, 7 Turrida of Sedegliano). Here you can find frico, mozzarella and stracchino (ah, modernity, new tastes…) produced by third parties, but with the company’s milk.

Market of dairy products: rural tourist facilities, trattorias and regional restaurants, private citizens. Immediate delivery upon on line order or-old style-phone call.

Names are important: the business is called La Sisile, ‘swallow’, another hint of a green vision and message of hope for the future of environment and society on its whole.




Dairy: via Montello, 7

33039 Turrida of Sedegliano

Tel.: 333 475 6053

E-mail: grazianozanello@alice.it

Farm “La Sisile

via Sant’Antonio, 36
33030 Talmassons
Mobile: 335 5250330
Tel and fax: 0432 766618

Made in Malga 2018 Montasio POD Events

Made in Malga 2018 Montasio POD Events

Fifty Alpine cottages and four-star chefs from Friuli Venezia Giulia: a cross-border project involving Alpine cottages of Friuli and Carinthia aimed at the promotion of local products.

This is the theme of the training in which took part-among others-chefs like Antonia Klugmann, Fabrizia Meroi, Ana Roš, Emanuele Scarello and Alessio Devidè.

  • Malga Montasio in Sella Nevea (Ud), together with the Chef Emanuele Scarello – 2 September. The chef proposed a gastronomic itinerary through two dishes able to add value to products deriving from Alpine cottages.

The project Made-MADE is the name and acronym for Malga (Alpine cottage) and Alm Desired Experience-will gain a huge reputation. First of all, it is a serious project, well-developed and financed through the Interreg cross-border cooperation program involving Italy and Austria thanks to the collaboration of important institutions, such as Consorzio di Promozione Turistica del Tarvisiano, the municipality of Hermagor-Pressegger See and Ersa, the agency for rural development. About fifty Alpine cottages of the two countries are involved in the realization of the project, which are selected whilst having as primary objective the supply of integrated and sustainable tourist services with an eye keen on natural environment and biodiversity as key elements strictly connected to a natural, cultural and environmental heritage. The thread, essential to connect this network effectively, goes through activities such as trekking, cycling tourism and wellness, but promotion of quality dairy production and an original wine and food offer, too. https://reportergourmet.com/106814/made-malga-and-alm-desired-experience-come-le-malghe-incontrano-lalta-cucina.html

The autumn recipe with Montasio of Kitchen Trouble, food blogger

Eleonora Rubaltelli, alias Kitchen Trouble, combined the most typical autumn savors, like mushrooms and pumpkins for a dish that revolves around delicacy of Montasio Pdo cheese.

This is a first course recalling mountain aromas and providing important nutrients such as proteins of cheese and the potassium of pumpkin.

Let us discover together Eleonora’s recipe.


Pumpkin Gnocchi (Dumplings) on Montasio Cheese Fondue with Mushrooms and Cashew Nuts


500 g Pumpkin

100 g Wheat

1 Egg



235 ml Milk

50 g Butter

20 g Wheat

300 g Montasio

Salt and Pepper

1 Clove of garlic

2 Sprigs of rosemary

150 g of Pioppini mushrooms

100 g Cashew nuts


Cut the pumpkin into pieces removing skin, filaments and seeds and bake at 180° for 20 minutes. When the pumpkin is ready sieve the flesh, or mesh it with a potato masher, then mix with the sieved flour, egg and salt. Knead the mixture to obtain a semi-solid and easy-to-work compound. Let the mix rest at room temperature covered with a clean cloth for at least 10 minutes. Create thin strips and cut small bite-sized cubes of about 1.5-2 cm. Now pass dumplings-one to one-on the prongs of a fork or use the special gnocchi board for pressing the classic marks into the dumplings. Then lay them on a floured cloth. Now pumpkin dumplings are ready to be cooked in abundant boiling salted water.

Montasio fondue:

First, heat the milk in a small pot; melt the butter in another pot. When butter is melted add the flour and mix until the two compounds are well melted creating the roux. Add the hot milk and whisk energetically, then add the cheese cubes and stir until obtaining a velvety and smooth cream.

Heat the oil with the clove of garlic and sprigs of rosemary in a pan. When oil is at temperature, add the-previously cleaned and cut-mushrooms. Cook for about 5 minutes.

Use another small pan to brown the cashew nuts. Then place them on a chopping board and mince them roughly with a knife.

Now arrange the dish: drain the pumpkin dumplings, put them in the pan with the mushrooms, and saute them for 1 minute, then turn off the stove.

Ladle one spoon of fondue on a flat plate, and then add the dumplings and some mushrooms. Complete the dish with crumbled cashew nuts and a little oil. Serve and eat hot.

Caseus Veneti – 2018

A contest promoted by Consortia of PDO cheeses aimed to enhance taste and excellence of the dairy sector of the region and the nearby Veneto. Guided tastings, pizzas with PDO products, market shows, cooking shows with famous emerging chefs and many appointments with territory’s products.

You can find the complete program at the following link: http://www.caseusveneti.it/il-programma/


Montasio is on the forefront as MAIN SPONSOR of the event, here follow the scheduled activities:



  • Saturday, 29 at 2:00 pm CHEESES LIVE – learning from master cheese-makers – EDUCATIONAL CHEESE MAKING OR EXCELLENCES FROM VENETO with MONTASIO PDO – in the Villa’s front parterre
  • Saturday, 29 at 4:00 pm FAME – Cooking show – Shapes of taste – The chef, Samuele Silvestri, interprets Montasio PDO – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
  • Saturday, 29 at 17.15 PIZZA WITH PDO – 7 pizzas x 7 PDO cheeses + 1 STG – Pizza with Montasio PDO and Prosecco DOC. Guided tastings – Barchessa della Villa – In company with the world champion Gianni Calaon and Manuel Baraldo – In collaboration with the Consortium Prosecco DOC – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/


  • Sunday, 30 at 3:00 pm TASTING AND COMBINING – Degustation with Veneto Pdo cheeses – “A CHEESE MOUNTAIN”: MONTASIO PDO, Monte Veronese PDO and wines of the Consortium Asolo Montello – (Free entry. You can subscribe to one tasting only, max. 40 seats available) – Reservations on: http://www.caseusveneti.it/il-programma/
  • Sunday, 30 at 4:30 pm THE GIANT FRICO delicacy based on processed Montasio Pdo – DEGUSTATION OF FRICO in collaboration with the Association Friends of “La nostra famiglia” (Our Family) of Serpo – in the Villa’s front parterre


GIANT frico with Montasio PDO


Every day from 10:00 am to 7:00 pm the market show Excellences to bring home…

Many of our associate members are there with their Montasio PDO…http://www.montasio.com/members/

In the PDO corner we are pleased to invite you in the stand of Montasio PDO cheese for a free presentation and degustation of our cheese – in the monumental riding stables


September appointments with Montasio Pdo

Stops in the major Italian cities to spread knowledge, delicacy and authenticity of Pdo from Friuli.


The tour of tastings and aperitifs conceived by the Consortium for the protection of Montasio Pdo aims at giving value to quality and authenticity of this excellence outside the region. A journey that covers many cities in the north of Italy giving the chance to taste Montasio paired with refined wines from Friuli and Prosecco.

“A pairing that many sincerely like-says Martina Cavedon, marketing manager-and that, in the last months, has been welcomed with enthusiasm. I think of the suggestive matching of fresh and semi-aged Montasio with the splendid still Ribolla Gialla of Scarbolo and the magnificent extra-mature Montasio Stravecchio aged for over 3 years combined with the prestigious Schioppetino of the same year, of Scarbolo Sergio winery from Cividale del Friuli”.

Tastings are satisfying thanks to the guide of an expert from the National Organization of Cheese Tasters (Onaf, Organizzazione Nazionale Assaggiatori di Formaggio), who leads the public at the discovery of scents, as well as tactile and taste-olfactory sensations of this cheese.

“Cheese is a fascinating product and deserves an analytical and emotional approach, the President of the Consortium, Maurizio Masotti, says. Our goal is promoting quality cheese and its reputation even through tastings of our dairy production. Montasio is characterized by varied, specific scents influenced by the type of milk used, the processing and ageing. Moreover, by virtue of its intrinsic properties and nutritional characteristics, this is a versatile product you can enjoy throughout the day”.

Upcoming events

Thursday, 14 September, in Siena, after the Conference on the cork industry with Carlos Dos Santos, Chief Executive Officer of Amorim, you will enjoy an aperitif with a tasting of Montasio paired with good white and red wines from Montecucco. A concert by the Alpine choir of the Politecnico University of Milan will follow.

Monday, 17 September appointment at the International School of Italian Cuisine, Alma of Parma, with a special aperitif: Montasio cheese paired with the precious Prosecco and presentation of the book “The Universal Winemaker” (original title “Il Vignaiolo Universale”) of the series “Mestieri d’Arte” accompained by Cinzia Benzi, sommelier and partner of Identità Golose magazine.

20 September in Turin Montasio will participate in the Salone del Gusto. Tastings for the visitors’ delight will be available during the five days of the exhibition, until 24 September.

29 and 30 September Montasio will be undisputed protagonist of Caseus Veneti, XIV Edition of the Regional Contest of Cheeses from Veneto, which will take place in the wonderful setting of Villa Contarini of Piazzola Sul Brenta in the province of Padua. An unmissable event for cheese lovers. In fact, you will have the opportunity to meet a master cheese-maker, taste pizza with Montasio and be tempted by a giant frico. There will be enough for 1,200 people.

Montasio Stravecchio and wines of the Scarbolo Sergio winery protagonists in San Martino di Castrozza

20 August, at the theater of the Hotel Majestic Dolomiti in San Martino di Castrozza, Montasio cheese went on stage for an aperitif organized for a group of CAI (Italian Alpine Club) members of Prato. Fresh and Mezzano Montasio with still Ribolla Gialla of the Colli Orientali del Friuli (Friuli’s Eastern Hills) by the Azienda Agricola Scarbolo Sergio (http://www.scarbolosergio.com/) and Montasio Stravecchio aged for over 3 years paired with Shioppettino of the same year of the Scarbolo winery as well were presented to the public. Participants were so delighted about the pairings that left the venue with the intention of proposing the combinations in their Region, too.


Serve me a risotto and I am happy!

Sonia Paladini, food blogger, pronounces these words before starting to narrate her recipe for Risotto with Montasio and Chanterelles

A delicate first course, but full-bodied thanks to the presence of Montasio Pdo, which perfectly matches with the sweet, intense taste of finferli mushrooms. These are collected from July to September, and are perfect to flavor first and second dishes. Montasio, mountain cheese with a soft and delicate taste and a balanced composition: 32 – 36% water, 32 – 34% fats, 24 – 26% proteins, combines with this type of mushroom for a savory, healthy and refined first course.

Here follows the recipe of Sonia Paladini.

Ingredients for 4 persons:

  • 320 g of Carnaroli rice
  • 100 g of fresh Montasio Pdo
  • 100 g of fresh milk
  • 150 g of chanterelles
  • 1 clove of garlic
  • 50 g of onion
  • Extra virgin olive oil (to taste)
  • A drizzle of dry white wine
  • 1 liter of vegetable broth
  • Butter (to taste)
  • Salt (to taste)
  • Ground pepper (to taste)
  • Sprigs of parsley


First of all, the Montasio sauce: put 100 g of milk and 100 g of Montasio in a small pot and heat the two ingredients until they melt. Turn off the stove and chill the sauce in the refrigerator.

Clean the mushrooms: wipe them with a soft brush and rinse with current water. Dry them and remove the ends.

Clean the garlic cut in half and remove the green germ. Fry it in a non-stick pan with extra virgin olive oil. Cook chanterelles on a lively flame for a few minutes adding a little bit of broth. Then spice with salt and pepper.

Prepare a vegetable mixture: clean and chop the onion finely, fry it in a large saucepan together with extra virgin olive oil and butter.

Add and toast the rice, then soften with the white wine. Cook the rice adding hot broth little by little.

When rice is ready, add half of the Montasio sauce and a nut of butter, stir to cream it and let it rest-covered-for about one minute.

Prepare individual plates and embellish them with the remaining Montasio cream, mushrooms, a little oil and some sprigs of parsley.