Cheese is one of the most beloved foods in our culinary tradition, but also one of the most debated when it comes to diet and wellness. Between myths to debunk and accurate information, consumers often find themselves confused about its real benefits.
To shed light on the topic, the Montasio PDO Protection Consortium involved nutrition experts from the University of Udine to present the results of studies conducted on Montasio PDO cheese, focusing on digestive processes observed in laboratory settings and their interactions with microorganisms and bioactive molecules.
We interviewed Prof. Nadia Innocente, lecturer and project coordinator, and Prof. Marilena Marino to understand how Montasio cheese can positively influence our health.
What functional potential did you observe in Montasio DOP cheese? What are its benefits for our body?
Prof. Nadia Innocente, lecturer and project coordinator at the University of Udine, responds
We analyzed Montasio cheese at different stages of maturation, from 2 to 25 months, to determine whether small protein fragments known as bioactive peptides form during the aging process. These peptides are studied for their potential properties, such as antioxidant, antimicrobial, and antihypertensive activity, as well as for their possible positive effects on the gut microbiota.
Our goal was to understand whether Montasio also possesses this type of functional potential and how it changes over time.
What happens to peptides during cheese maturation?
Prof. Nadia Innocente, lecturer and project coordinator at the University of Udine, responds
During the aging process, the proteins present in the cheese are hydrolyzed by proteolytic enzymes, leading to the formation of small- and medium-sized peptides and amino acids. We observed that the amount of peptides increases gradually and reaches a peak particularly between 12 and 18 months of maturation.
Moreover, over time the average size of the peptides decreases, resulting in a higher proportion of smaller peptides, which are also those with the greatest potential bioactive properties.
Regarding antimicrobial activity, does Montasio cheese really protect against certain bacteria?
Prof. Nadia Innocente, lecturer and project coordinator at the University of Udine, responds
We tested the effect of the peptides on four well-known pathogenic microorganisms: Listeria, Staphylococcus aureus, Escherichia coli, and Salmonella.
The results of our laboratory tests show that Montasio peptides are capable of slowing the growth of some of these bacteria, particularly during the early months of aging.
This is a promising indication, consistent with what is already known for other types of cheeses.
Can Montasio DOP cheese be considered a source of probiotic microorganisms?
Prof. Marilena Marino, lecturer at the University of Udine, responds
Montasio cheese is certainly a natural source of potentially probiotic microorganisms.
What we observed is that lactic acid bacteria, which mainly come from the milk, are able to partially survive in the finished product. We also found that many of these bacteria, depending on the aging process, can reach the intestine alive, where they can positively interact with the human microbiota, improving microbial balance and immune function.
In this sense, Montasio, especially in its fresh or semi-aged versions, can be considered a “probiotic-like food” — a food that delivers live microorganisms with potential beneficial effects on the gut microbiota.
Is there a difference between Fresh and Aged Montasio in terms of microorganisms?
Prof. Marilena Marino, lecturer at the University of Udine, responds
Yes, there is a significant difference.
In fresh Montasio, lactic acid bacteria are still alive and active, playing a direct role: they can reach the intestine and “communicate” with the gut flora.
In aged Montasio, most microorganisms are no longer alive, but the cheese retains bioactive molecules, such as peptides, organic acids, and cellular components, which continue to exert positive effects. This is known as a “postbiotic” effect—benefits remain even when the bacteria are no longer alive.
In practice: fresh Montasio delivers live bacteria; aged Montasio delivers their beneficial traces.
What happens in our gut when we eat Montasio DOP cheese?
Prof. Marilena Marino, lecturer at the University of Udine, responds
During digestion, the proteins and fats in cheese are broken down, releasing small bioactive fragments and nutrients that reach the colon.
In the lab, we simulated this process and observed that Montasio residues stimulate the growth of beneficial bacteria such as Bifidobacterium, Faecalibacterium, and Blautia, all associated with a healthy gut.
We also observed a small but consistent increase in Akkermansia, a bacterium that helps maintain a strong intestinal barrier.
This means Montasio components can promote a more balanced and active gut flora, contributing to overall well-being.
The study highlighted how the presence of probiotic microorganisms and bioactive peptides in Montasio DOP cheese, at different aging stages, positively contributes to the modulation of the microbial community and its metabolic activity.
Choosing a PDO cheese like Montasio means introducing into your balanced diet not just a traditional product, but above all a food that can be part of a well-rounded diet, contributing essential nutrients that support gut health.
The information contained in this article, derived from a research and experimental project conducted by scientific experts, is intended for educational and informational purposes only. The results mentioned, particularly those concerning bioactive peptides and the microbiota, are based on preliminary in vitro analyses (i.e., conducted in the laboratory) and should not be interpreted as proven health claims for human consumption. For the development of a personalized dietary plan or for any guidance related to medical conditions, you are always advised to consult your physician or a specialized nutritionist/dietitian.
