How good is cheese? A lot.
How many enigmas surround such an ancient delicacy? An infinite number of possibilities.
That’s why the Montasio Dop editorial team read them all – or nearly all- and gathered and picked for you the prettiest, most exclusive, and most amusing ones that will help us learn more about the cheese we eat.
- Did you know, for example, that the method of making cheese dates back to the Middle Ages? Did you know that the method of producing cheese dates back to 7,000 BC? In reality, the first sheep and goat farms in Asia were discovered around that time. Even the Romans and Etruscans were cheese producers and consumers, but it wasn’t until the Middle Ages that the techniques were established and refined in monasteries, and it wasn’t until later that the cheeses were available on the market.
- And did you know that the classic rounded shape of the types comes from the fact that the first cheeses were manufactured inside the wheels to make them easier to transport when engines weren’t yet invented? They had them rolled!
- We’re sure this news will astound you as well: The World Cheese Award is held every year in Birmingham, England! You read that correctly: a competition for cheeses, with 300 professional tasters deciding the winner, the best of all!
- The most popular cheeses in the Middle Ages were Marzolino and Parmigiano-Reggiano, also known as “maggengo” because it was made in May. Even, it’s brief. Montasio, Grana, and buffalo mozzarella were born shortly after in the Abbeys of Moggio Udinese, Chiaravalle, and San Lorenzo di Capua: true gems of the wonderful Mediterranean diet.
- Is it true that the cheese forms have holes? If so, what exactly is the “occhiatura”?
Yes, these rotondeggiant characteristic fores are carbon- used anidride bolles that stow away during maturation. And they can be various sizes, small and sweet like in our Montasio Dop!