Montasio PDO Cheese in the mediterranean diet

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Whether eaten as a snack, a main course, grated over pasta dishes or served as a dessert, cheese is a fundamental part of our diet — it’s a staple that never fails to appear on our tables.

Doctors, nutritionists, and health experts all agree: the consumption of milk and dairy products brings significant benefits to the body, thanks especially to their content of proteins, calcium, fats, vitamins, and essential minerals.

Following a varied and balanced diet, as recommended by the Mediterranean diet, can help maintain a healthy lifestyle in line with nutritional guidelines, while also supporting a more sustainable production model that values local supply chains. In this dietary pattern, cheese plays a central role.

What does a balanced diet mean?

A balanced diet doesn’t mean restriction — it means variety, moderation, and awareness. It’s based on the proper balance of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals), all essential for the body to function properly.

Following a healthy diet means:
– Ensuring the right amount of energy: by properly distributing macronutrients throughout meals
– Varying your food sources: alternating foods to ensure all necessary bioactive compounds are included
– Respecting portions: consuming foods in the right quantities and frequency, a key element of proper nutritional education

Diet plans should always be developed according to the nutrient and energy reference values defined by LARN (Reference Intake Levels of Nutrients, 5th revision 2024) and the Guidelines for Healthy Eating (CREA, 2018) — the two main documents for nutritional planning in Italy.

These guidelines state that energy needs must always be calculated by considering:
– Gender, age, and level of physical activity
– Physiological condition (e.g. pregnancy or athletic activity)
– Proper distribution of macronutrients

According to the same guidelines, the daily energy distribution among meals should be as follows:
Breakfast: 15–20%
Lunch: 35–40%
Dinner: 30–35%
Snacks: 10% (split between mid-morning and mid-afternoon)

How much cheese should you eat per week?

Experts recommend consuming milk and its derivatives — such as yogurt and ricotta — daily in portions of around 150–200 ml. Cheese, including Montasio PDO, should ideally be included 2–3 times per week (as suggested by CREA guidelines), ensuring variety among the protein sources in the diet.

However, recommendations regarding how much and how often cheese should be consumed can vary depending on several nutritional and clinical factors.

Compared to other sources of protein — like meat, fish, and eggs — cheese provides a higher nutrient density. For equal portions (100 grams), cheese contains about 25 grams of protein, whereas white meat and lean fish contain around 20 grams.

As a general guideline, the recommended portions vary depending on the cheese’s aging. For fresh cheese, the suggested portion is about 100 grams, while for aged cheese, the recommended portion is around 50 grams. However, aged cheese can be consumed daily if grated; for example, a sprinkle of aged cheese, such as Montasio Stravecchio, over pasta or risotto corresponds to approximately 10 grams.

In addition, aged cheeses are more calorie-dense than fresh ones (as shown in the comparison table below), mainly because of their higher concentration of proteins, calcium, sodium, and vitamins.

Nutritional values for Montasio “fresh”, “medium-aged”, and “aged” varieties compared with data from BDA-2022

Nutritional values for Montasio “fresh”, “medium-aged”, and “aged” varieties compared with data from BDA-2022

A balanced diet includes the consumption of cheese because it can contribute to overall dietary balance. As a dairy product, cheese is rich in calcium and phosphorus, two of the most important nutrients for children during their growth phase, as well as for older adults who are prone to osteoporosis. Additionally, thanks to its quick energy supply, it is also an ideal food for athletes.

With Montasio PDO, everyone can enjoy their own moment of pure flavor.

 

 

The information in this article is intended for educational and informational purposes only. It is not a substitute for professional medical advice or guidance. For a personalized dietary plan suited to your specific needs, health status, or medical conditions, always consult your physician or a qualified nutritionist/dietitian.

Montasio DOP a Friuli DOC 2025

Montasio DOP at Friuli DOC 2025

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There are aromas and flavours that can turn an entire city into a celebration. From 11 to 14 September 2025, the city of Udine will once again come alive for the 31st edition of Friuli DOC, the major annual event that brings together the very best of Friuli’s food and wine tradition.

 

And of course, Montasio PDO cheese — one of the true symbols of our region — could not be missing! Once again this year, it will take centre stage with three special tasting events designed to introduce visitors to all the nuances of a cheese that, through its flavour, tells the story of the strength and heritage of our local cheesemaking tradition.

 

Our events at Friuli DOC 2025

Friday 12 September – 12:00 PM

📍 Loggia del Lionello

TASTING | Montasio PDO Cheese: A Timeless Flavour

Organised by the Consortium for the Protection of Montasio PDO Cheese

Admission by reservation only (maximum 40 participants). Book your place on the Municipality of Udine website here.

 

Saturday 13 September – 10:30 AM

📍Giardino del Torso

TASTING | Flavours in Balance: Montasio Meets Balsamic. Balsamic vinegar paired with Montasio PDO cheese.

Organised by Confagricoltura FVG in collaboration with the Consortium for the Protection of Montasio PDO Cheese

Admission by reservation only – Info: confagricolturafvg@gmail.com or +39 0432 507013

 

Saturday 13 September – 3:30 PM

📍 Loggia del Lionello

TASTING | Montasio PDO Cheese: A Timeless Flavour

Organised by the Consortium for the Protection of Montasio PDO Cheese

Admission by reservation only (maximum 40 participants). Book your place on the Municipality of Udine website here.

 

The tastings will be led by the technical experts of the Montasio Consortium, Elena Mitri and Luca Menegoz, who will guide visitors through a unique journey of aromas, textures and values linked to a cheese that, for centuries, has been synonymous with quality, identity and a deep connection to the land.

 

We look forward to welcoming you to Friuli DOC 2025 to celebrate together the flavour of our tradition!

For more information, visit www.friulidoc.it

 

Montasio DOP & picnic d’estate: 3 idee sfiziose da mettere nel cestino

Montasio PDO & Summer Picnics: 3 Tasty Ideas for Your Basket

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For us, summer isn’t measured in degrees, but in light-hearted feelings. It’s that sudden urge to kick off your shoes, sit on the ground, and eat with your hands. It’s the freedom of picking a meadow over a table—and doing it with flavor and style.

So, what goes into the picnic basket? Forget the usual sad salads and tired sandwiches. Today, we’re going on a flavorful journey through Northeastern Italy with our favorite sidekick: Montasio PDO.

Here are three delicious, practical, summer-friendly, and original recipes to pack in your picnic basket—alongside a good bottle and the joy of unwinding.

Roast beef sandwich with fresh Montasio, arugula, and mustard

The picnic sandwich is a classic, but we’re turning it into a little symphony of flavors.

Take a rustic bun or ciabatta, spread a bit of mustard (mild or spicy, your call), layer on some thin slices of roast beef, a generous amount of finely sliced fresh Montasio, and a good handful of arugula.

The result? A summer-ready sandwich that’s hearty yet refined—perfect to eat with one hand while holding a cool drink in the other.

Roast beef sandwich with fresh Montasio, arugula, and mustard

 

Potato, green bean and Montasio salad: a comforting classic

Simple, delicious the next day, and (bonus!) heat-proof.

Boil some potatoes and green beans (or swap in arugula for a peppery kick), let them cool, then toss with diced Montasio mezzano. Dress with extra virgin olive oil, a pinch of salt, pepper, and a few fresh basil leaves—then chill in the fridge.

This salad travels easily in a jar, is great cold, and makes for a savory treat you can take anywhere.

Potato, green bean and Montasio salad: a comforting classic

Savory muffins with aged Montasio, cured ham, and grilled zucchini

Savory muffins are picnic perfection: make-ahead, mess-free, and easy to hold.

Prepare a basic muffin batter (eggs, flour, milk, EVOO, baking powder), then add in diced grilled zucchini, bits of cured ham, and a generous handful of grated aged Montasio.

Bake, cool, pack them up—and watch them disappear before you even get the blanket on the grass.

 

Come conservare il formaggio Montasio in frigorifero

How to Properly Store Cheese: A Practical Guide

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Have you bought a piece of cheese and don’t know how to store it properly to maintain its unique taste and freshness? Read this guide to discover the best storage practices.

How to Store Cheese in the Refrigerator?

The first rule to remember is that cheese needs to be stored at the right temperature to preserve its quality.

However, keep in mind that each type of cheese has different needs:

Fresh cheeses should be kept in their original packaging or airtight containers to prevent them from absorbing unwanted odors. These cheeses should be stored at a temperature between 2°C and 4°C, preferably in the lower section of the fridge.

Semi-hard and hard cheeses, such as Montasio cheese, should be wrapped in food-grade paper or a cotton cloth. This helps maintain the right level of humidity while allowing air circulation to prevent excessive drying. The ideal storage temperature is between 8°C and 10°C.

Aged cheeses should be stored on the middle shelves of the fridge, where the temperature is between 6°C and 8°C. Wrap them in special cheese paper or cotton cloths to allow proper aging without suffocating them.

 

What if cheese develops mold?

It’s not uncommon for cheese to develop mold, but there’s no need to panic.

For aged or semi-aged cheeses, simply remove the affected area, and the rest of the cheese will still be safe to eat. However, if mold appears on your favorite soft cheese (such as stracchino), unfortunately, it’s best to discard it to avoid unpleasant surprises!

 

Can I freeze Montasio cheese?

Some cheeses can be frozen, but we do not recommend freezing Montasio cheese. Extreme temperature changes can alter its texture and organoleptic properties.

For the best tasting experience, always consume cheese fresh to fully appreciate its aroma and complex flavors.

 

Keep cheese away from other foods

One important rule for proper cheese storage is to prevent direct contact with other foods, especially unwashed vegetables, raw meat, or eggs, which could transfer bacteria or unwanted mold.
Additionally, cheese easily absorbs surrounding odors, which can alter its authentic taste. To preserve its quality and fragrance, store it in separate containers or wrap it individually, keeping it away from other foods in the fridge.

 

A simple tip for the best tasting experience: before serving, take the cheese out of the refrigerator one to two hours in advance. At room temperature, you’ll be able to fully appreciate its rich flavors and delicate aromas.

By following these simple tips, you’ll enjoy your favorite cheeses at their best, keeping them fresh and delicious for longer!

Quanto vale il Formaggio nella DOP Economy italiana ed estera nel 2024?

How Valuable is Montasio Cheese in the Italian DOP Economy?

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Italy’s agri-food sector boasts an invaluable heritage of Geographical Indication (GI) products recognized nationally, across Europe, and globally for their quality and uniqueness. This GI system not only protects the excellence of Made in Italy but also serves as an economic driver that continues to thrive. The 22nd Ismea-Qualivita Report on DOP, IGP, and STG agri-food and wine productions provides a snapshot of the DOP Economy’s performance in the Italian market in 2023. The data illustrates a year of growth, with Italy’s DOP and IGP agri-food and wine sectors reaching €20.2 billion in value, marking a further annual increase of +0.2%. Despite challenges such as climate change, geopolitical uncertainties, rising production costs, and price increases for both producers and consumers, the DOP Economy continues to account for around one-fifth of the overall value of Italy’s agri-food sector, contributing 19% to total revenue. Exports also showed positive trends: in 2023, exports reached €11.6 billion, with growth particularly strong in EU countries (+5.3% compared to the previous year) compared to non-EU countries.

 

The DOP Food Sector Drives Growth in the DOP Economy

The food sector recorded the highest growth in 2023, for the third consecutive year, with an increase of +3.5%, surpassing €9 billion for the first time. In contrast, bottled wine saw a slight decline (-2.3%), with a total value of around €11 billion.

Rapporto Ismea-Qualivita 2024 - Il valore del Cibo DOP IGP STG

A positive trend was also observed in consumption: spending on GI products in Italy’s large-scale retail sector grew by +7.2%, reaching €5.9 billion in sales (67% from the food sector and 33% from wine).
Consumers, both in Italy and abroad, increasingly seek high-quality, authentic products that respect production chains and the environment. The diversity, history, and originality of Italian products have strong global appeal. With 3,428 GI products worldwide, Italy stands as the leader, boasting 856 total DOP, IGP, and STG certifications, including 328 food products and 528 wine products.

Rapporto Ismea-Qualivita 2024 - Valore nel mondo

 

DOP Cheeses: Over €5.5 Billion in Production Value

Cheeses are driving growth in the GI food sector. For the first time, cheeses recorded a +5.3% increase, surpassing €5.5 billion in production value. Exports also grew, exceeding €2.7 billion, supported by sustained pricing.

The Italian cheese sector includes 57 DOP, IGP, and STG denominations, representing over 60% of production value and nearly 59% of food sector export value. This trend is also reflected in large-scale retail sales, where GI cheese volumes grew by +3.9%, while value increased by +12.1%, surpassing €2.5 billion for the first time.

 

Montasio DOP: Growing Demand

Montasio DOP continues to be one of the most appreciated cheeses both in Italy and abroad, contributing to the sector’s growth and enhancing the reputation of Made in Italy. In 2023, Montasio DOP production reached 5,651 tons, with a production value of €49 million (+11.9% compared to 2022) and a consumer value of €88 million (+12%). Exports remained steady at 4.2%, consistent with the previous year.
The increasing recognition of Montasio DOP, both domestically and internationally, reflects the ongoing commitment of the Montasio Cheese Protection Consortium to enhance the DOP Economy. Through targeted promotion, protection, and development activities, the Consortium safeguards the product’s authenticity, emphasizes its connection to its region of origin, and supports the entire dairy supply chain. Every action taken is a step forward in guaranteeing the quality and tradition of Montasio DOP for producers and consumers alike.

 

Dowload the report.

Montasio DOP at Caseus 2024

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On 5 and 6 October 2024, the magnificent setting of Villa Contarini in Piazzola sul Brenta (Padua) will host the twentieth edition of Caseus, the event celebrating the excellence of our region’s dairy production.
This year, alongside the traditional regional competition for the best cheese in Veneto, the event will also feature the Festival of Veneto PDOs, an opportunity to discover and promote the dairy products made in these lands. Among the key protagonists of this important showcase is Montasio DOP, one of the flagship products of the dairy tradition of Friuli Venezia Giulia and Eastern Veneto.
Through guided tastings, cooking shows, the pizza area, and educational seminars, Caseus 2024 offers an extraordinary opportunity to experience firsthand the quality of Montasio DOP, as well as its history and artisanal production process, which still faithfully preserves the traditions of the past. At the same time, the event aims to encourage greater consumer awareness when choosing PDO products and certified supply chains.
Visitors will also have the chance to taste the giant Montasio Frico prepared by the Associazione Gruppo Amici della Nostra Famiglia of Sterpo.
For the Consorzio di Tutela del Formaggio Montasio DOP, taking part in Caseus represents an opportunity to highlight the importance of quality and the deep connection with the local area — an essential value that has defined our production for centuries.

4 things you want to know about Montasio cheese.

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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 fair in Udine – MONTASIO AND ARONIA

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

MONTASIO AND ARONIA

NEVIO TONEATTO and LUANA LAURENTI

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

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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/

 

VERONA, at FIERACAVALLI, for 120 years THE FAIR IN VERONA WRITES THE STORY OF THE EQUESTRIAN WORLD.

VERONA 27 October FIERACAVALLI

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.

 

MILANO 27 October GOLOSARIA

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 .

 

 

ORGANIC MONTASIO P.O.D. FROM “LA SISILE”

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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.

http://aziendaagricolalasisile.it/formaggio-montasio-biologico/

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Contacts:

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