The product
Fresh Montasio PDO - by Agricansiglio dairy
Montasio PDO produced in Veneto, in Cansiglio area
Code:
30660
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
6 kg approx
Minimum order:
1/4
| Description | Cow's milk |
|---|---|
| Appearance | The rind is thin and elastic. The color of the rind is ivory to ivory straw. The paste is compact and some elastic with some small eyes scattered across. The color of the paste is straw |
| Taste | The taste is round, creamy, sweet and delicate. The aftertaste is round, smooth, buttery with aromas of milk and flowers |
| Maturing | At least 2 months |
| Curiosity | Montasio is a cheese with long and great history. It has been produced in the Friuli region since 1200 and more particular in the fertile pastures of Jof di Montasio. In the 13th century and after it was produced by the Monks of the Moggio Udinese monastery, became Montasio, the cheese that we know today. Historical references prove that since 1775 Montasio has been commercialized and move frequently to the markets with San Daniele ham |
| Ingredients | MILK, salt, rennet, lactic ferment, preservative: lysozyme (EGG's protein) |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 6 kg approx |
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Store between +2°C and +6°C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1730 kJ / 417 kcal Fat: 35 g of which saturates: 24 g Carbohydrate: 0,6 g of which sugars: < 0,5 g Protein: 25 g Salt: 1,5 g Typical value per 100 g |
The producer
Latteria di Soligo - Farra di Soligo (TV) - Veneto
Why we chose them
Latteria Soligo was founded as a cooperative in 1883, one of the first cooperatives in Italy. Along its history of over 130 years, the dairy was the
reference point for the dairy sector of the whole Treviso area, infact it opened numerous small dairies throughout the territory. Still today the beating
heart of the Latteria Soligo is represented by over 200 members who engage with passion in the breeding of cows and in the milk production. In
2020, the dairy concluded a merger with Latteria Agricansiglio in Fregona, where it kept the processing and ageing, that for some cheeses still takes
place inside the spectacular natural caves Grotte del Caglieron.
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