Montasio An Undiscovered Italian Cheese

Montasio is a partially skimmed raw cow’s milk cheese and is produced in the high Alpine region of Friuli-Venezia Giulia. This cheese is a close relative to the more well known Asiago. that is produced in the nearby region of Veneto. Montasio was given the highly coveted D.O.C status in 1986 and is the mainstay of the local economy.

This delicious cheese is becoming more popular for three fundamental reasons: the area where it is produced influenced by the climate, the land, the fodder, the cattle herds, the rearing methods used by the herdsmen; the milk from which the Montasio is made gives it the flavor and scent of the mountain pastures where the cows are taken to graze.

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Details: Montasio cheese is made from full fat milk, from both the morning and evening milkings. The milk is heated to a temperature between 32° - 34°C , which does not dry the curd excessively, and it is salted when dry. There are three kinds of Montasio: Montasio da tavola (fresh and ready to eat), which has had a ripening period of a minimum of 60 days: Montasio mezzano (medium cured), which has had a maturing period of between 4 to 9 months: Montasio stagionato or vecchio (aged), which has a more distinct flavor and smell, provided the maturing process has been more than 12 months. The type of Montasio that is imported to the US is usually the mezzano version although the vecchio version is becoming somewhat popular now. As Montasio ages it becomes more granular and crumbles easily which makes it a nice grating cheese. Its taste also becomes saltier and its rind becomes darker and drier as it ages. For those who worry about these things the fat content of this cheese is about 45%.

Tasting: Montasio has a subtle butterscotch flavor and a light gray/beige rind and a beige interior paste that has small holes throughout. The relatively high butterfat content of the raw milk gives it a rich flavor and a subtle earthy undertone that compliments other foods. Montasio’s flavor is, for the most part mild, and can be overshadowed by other more flavorful cheeses so when serving it allow it to stand on its own as a table cheese with fresh pears and crusty bread, grated over pasta and salads or melted over vegetables. Montasio is well known in Italy as the cheese used to make  frico which is a fried cheese and potato or polenta cake. When making frico you can substitute Asiago in your recipe if you can not find Montasio.

When purchasing Montasio look for cheese that is not excessively dry or has a cracked rind nor should it have a gray or dark amber interior paste as these are all signs that the cheese is past its prime and should be avoided. Real Montasio that is DOP certified will have a large M stamped on the rind and the name Montasio DOP stamped below it.

Wine parings: The Mezzano version can be served with wines from the Grave del Friuli region like Merlot, Cabernet or Pinot Nero, the Vecchio version should be served with big reds like Amarone or Gattinara.

Italian Fontina Val D'Aosta Cheese

Italian Fontina Val D'Aosta is an unpasteurized cow's milk that has been produced since the 13th century. We are of the opinion that this is one of the worlds best cheeses. Its production is strictly regulated by the Aosta Valley Consorzio (Consortium).

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 Details: Authentic Fontina is made from the fresh raw milk of native Valdostana cows that graze in the high Alpine meadows near the Swiss and French borders in the province of Aosta. Fontina Val D'Aosta must be made only from a single milking which allows only two batches to be made each day. This milk is mildly heated and then treated with rennet to produce the curd. The freshly produced curd is then cut and semi-cooked, cooled by wrapping it in cloth and pressed into wooden molds. At this point it is allowed to age naturally for a minimum of 90 days and up to 4 months or longer. The longer aging produces a cheese with a semi hard paste and a fat content of about 45%. The resulting cheese has an inedible brushed reddish-brown outer rind. 

 Flavor: The light beige colored interior paste has semi-hard texture and a big full nutty and fruity flavor and aroma. The shorter aged Fontina has a soft interior paste and a mild flavor and aroma. Aged Fontina is firmer with a bold flavor that is both nutty and fruity. This is not a stinky cheese per se but it does have a strong aroma.

When purchasing Fontina be sure that you are getting the original Italian Aosta version. This is easy to do because the original will be stenciled with a large circle that has a mountain in it and the word Fontina printed across the mountain. Try to stay away from imitations like Fontal or Danish Fontina because they are really not worthy of your money. Do not purchase any Fontina val D'Aosta if it shows excessive signs of age such as a cracked or slimy rind, a graying or discolored interior or an unpleasant aroma.

Serving: Fontina Val D'Aosta can and should be served and enjoyed any time of the day. This cheese is hearty enough to stand alone at the end of dinner accompanied with fresh fruits and crusty breads. Or, try it as a sandwich cheese thinly sliced with ham, salami or pate on crusty bread drizzled with olive oil. Fontina is also a great melting cheese so you can use it in fondues, as a substitute for Raclette, or melted over vegetables like potatoes or over polenta. If you can not find Fontina Val d'Aosta good substitutes will be French Comte or Gruyere.

Wine pairings: Big Italian reds like Barolo, Barbaresco, Spanna or Gattinara.

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An Appetizer with Aged Gouda Cheese And Filled Tomatoes

Aged Gouda Cheese Filled Tomatoes

Gouda is a four season cheese that can be enjoyed at anytime of the day by itself or as part of a cheese plate. However not many people think of it as a cheese to use in a cooking recipe. Try to find a store that sells gouda that has been aged for a minimum of 3 years. We prefer to use 5 year old Gouda by Beemster because of its bigger flavor and aroma. Also you will find that Gouda melts very well.

So we are going to present a very simple and interesting recipe that can be used as an elegant appetizer. This is easy and quick to prepare and presents wonderful color and eye appeal to your dinner setting or appetizer tray. Try this out during the winter for a littele taste of summer.

Ingredients (Serves 4)

8 medium or large tomatoes

3 large eggs

4 tbsp of plain or herbed bread crumbs

7 oz of 3 or 5 yr aged Gouda cheese (shredded)

10oz package of chopped frrozen spinach

salt and ground black pepper to taste

Prep and Cooking

Cut the tops off of the tomatoes and scoop out the interior pulp with a spoon ( you can use this to make tomatoe souce ot tomato soup) Defrost the spinach and drain off any liquid. Beat the eggs in a large bowl, thenadd the salt and pepper bread crumbs,Gouda cheese and the spinach . Mix until completely blended. Next, fill the tomato shells with the mixture and put them in a pre-heated oven at 400 degrees for about 12 minutes ( do not let the tops get too brown or crispy)