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Montasio di Cividale - Raw Milk - 1/4 wheel - kg 1.633 ca

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Montasio di Cividale - Raw Milk - 1/4 wheel - kg 1.633 ca
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A raw milk selection of the most famous DOP cheese from Friuli Venezia Giulia
(*) Approx. Weight: kg 1.6330


Raw materials
Cow's raw milk
Shape & texture
The rind is thin and some elastic. The color of the rind is ivory to straw. The paste is compact and some elastic with some small eyes scattered across. The color of the paste is straw
Tasting notes
The taste is round, creamy, smooth, dolce and long. The aftertaste is round, creamy, buttery with strong hints of the aromas of the milk and the flowers
At least 60 days
Curious to know
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 Historical references prove that since 1775 Montasio has been commercialized and move frequently to the markets with San Daniele ham
Serving suggestions
E' un ottimo formaggio da pasto che però bene si adatta all'utilizzo in cucina

(*) Average weight: kg 1.633
Ingredients and Nutrition Declaration

Additional Information

SKU 30712
Average weight 1.6330
Ingredients MILK, salt, rennet, lactic ferment. Preservatives: LYSOZYME (EGG's protein)
Nutrition Declaration Energy: 1592 kJ / 384 kcal
Fat: 32 g
of which saturates: 24 g
Carbohydrate: 0 g
of which sugar: 0 g
Protein: 24 g
Salt: 1,6 g
Typical value per 100 g
Country of Origin Italy
Region Friuli Venezia Giulia
Producer Latteria di Cividale del Friuli - Cividale del Friuli (UD)
Type of Milk Cow's milk
Heat-treatment of milk Raw milk
Packaging Whole wheel vacuum packed, fractions in thermoshrinking film
Storage conditions (unpacked products) Keep in cool place
Storage conditions (packaged products) Keep refrigerated below +4 °C
Instructions for use Please remove crust or mold before consumption Aut. n. 92/12
Best before 120

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