Montasio (Montasio) - a typical representative of the Italian alpine cheese family. He cannot boast of wide fame in Russia, but, nevertheless, has high quality. Its history spans several centuries, and the technology carefully preserves centuries-old traditions. All these achievements allowed cheese to break into the ranks of DOP category products. We suggest you fill in the gaps in the knowledge about installation with the most necessary information.
Story
Montazio was born at the beginning of the second millennium as a product of long-term storage. Its recipe was developed by Benedictine monks around 1200 in the territory of Moggio Udinese to dispose of excess milk. It got its name in honor of Mount Jôf di Montasio, near which he was born.
Soon after development, cheese-making technology spread throughout the Friuli-Venezia Giulia region. The first documents reporting Montazio cheese were food price lists in the city of Udine, dated August 22, 1773. In them, the cost of installation was much higher than the prices of other types of cheese - 19 soldo per pound. Since then, the product was mentioned in all market documents of northeast Italy.
Already in 1880, the first cooperative dairy plants for the production of montazio appeared. On March 16, 1987, the Italian Ministry of Agriculture and Forestry adopted a decree according to which cheese production was subject to strict control and management.
In June 1996, Montazio was categorized as a product with a Protected Designation of Origin (DOP).
Technology
Despite the production progress, the technology for the preparation of montazio remained almost unchanged. Today, cheese is produced in 2 regions of Italy: Friuli-Venezia Giulia and Veneto (Veneto).
Cow's milk is turned into cheese using mild methods that do not damage the natural milk microflora. Classic technology involves the use of milk for morning and evening milk yield. The evening raw materials are left to ferment, and then fresh morning milk is added to it. This mixture is placed in copper boilers, the ferment obtained from the stomachs of newborn calves is poured, and heated to a temperature of 32-34 degrees.
After about 20-25 minutes, a gelatinous mass forms, which is broken with a special tool called a lyre. The resulting granules should be the size of a rice grain.
Next is the heating stage. The temperature of the mass is increased, constantly stirring, to 44-46 degrees. After about 25 minutes, the clot is removed and placed in the molds with the name, manufacturer and production date. After draining excess serum (after 24 hours), the heads are placed in brine (salt solution in water) for 2 days. After that, the cheese goes through the dry salting stage and goes to special rooms for ripening.
Characteristics and varieties
Montazio is a semi-hard cheese made exclusively from cow's milk collected in the production area. The average weight of goals is 6-8 kg. The form is cylindrical with a diameter of 30-35 cm and a height of 8 cm. The fat content in the dry matter is at least 40%.
The texture of the cheese is compact white or light yellow in color with evenly distributed holes. The crust is initially smooth and elastic, light brown, with age it becomes grainy, brittle and darker, like the whole cheese mass.
Montazio is available in three varieties:
- Montasio fresco - cheese aged from 2 to 4 months. The taste is soft, creamy, harmonious, reminiscent of alpine milk;
- Montasio mezzano - cheese ripening from 5 to 10 months. The taste is more full, bright;
- Montasio stagionato - cheese with an aging of more than 10 months. The taste is as buttery as possible with a slight hint of pungency. The eyes of a mature montazio usually disappear. Cheese ripening for more than 18 months, called Stravecchio. It has an exquisite, spicy taste. Sometimes this version is distinguished as the fourth variety.
You can distinguish montazio from other cheeses by the diagonal marking "Montasio" on the sidewalls.
What to eat with
Montazio is extremely versatile in the kitchen. Its use depends on the age of the cheese.
Fresco and Mezzano are used alone or as part of sandwiches. They are added to salads, salted strudel, pies and other pastries. Cheeses go well with fresh vegetables and are great for preparing meat dishes, pasta and polenta.
Fresh montazio is used as an aperitif for white wines (Pinot bianco, Chardonnay). Mid-aged Montazio is unmatched in harmony with red wines (Merlot).
Montasio Stagionato is often used in grated form. They are seasoned with pasta, soups, ravioli and ravioli. It is preferable to combine it with dense, red wines (Raboso del Piav).
Do not forget to reduce the amount of salt if you plan to add montage to the dish.
And, as always, one cannot do without an original recipe from the simplest ingredients.
Tortino with Montazio cheese
The components of tortino (1 serving), which look like a Russian thick pancake, are quite simple:
- Montazio 200 g;
- Average onion 1 pc.;
- Potato 1 pc.;
- Butter and vegetable oil for frying;
- Salt and pepper to taste.
Boil the potatoes in a peel. Then chop the onion into strips and fry it in a pan with a small amount of butter and vegetable oil. Peel the potatoes, grate them coarsely, or cut into strips and place them in the pan to the onion. Add salt, pepper and let the ingredients exchange flavors under the lid. Next, evenly distribute the coarsely grated montage and leave over low heat until the cheese is covered with a beautiful, golden crust. Serve this tortino with fresh or baked vegetables.
Calorie content and beneficial properties
Montazio refers to cheeses with a fairly high fat content. Its calorie content reaches 396 kcal per 100 g of cheese. The nutritional value of a product is determined by:
- Proteins 26 g;
- Fats 32 g;
- Carbohydrates 0 g.
The use of montazio should be coordinated with doctors with overweight people, diabetes and serious cardiovascular diseases. This is due to the high fat content and relatively high cholesterol content (100 mg per 100 g). Do not be zealous in eating cheese and those who suffer from high blood pressure, due to its salinity (2.3 g of sodium per 100 g).
The recommended dose of cheese for an adult healthy person should not exceed 50 g per day.
If we exclude small disadvantages inherent in many dairy products, then on the face there will be obvious advantages of montage. A serving of cheese 50 g will give your body:
- 15% of the protein levels of proteins - the main building blocks of the human body
- 47% of calcium levels of calcium are a component of healthy bones, teeth, and muscles;
- 43% of phosphorus MD, which maintains the integrity of dental tissue throughout life;
- 10% of DN of zinc is an element involved in the work of all functional systems of the body;
- 20% of vitamin A is the most important factor for maintaining visual acuity and skin tone;
- 15% vitamin B2, which is involved in the work of the visual apparatus, digestive system and is responsible for the elasticity and healthy appearance of the skin.
Price in Italy and in Russia
In order to purchase an original montazio without a long search, you need to go to northern Italy. The price of cheese at home ranges from 10 to 17 Euros per 1 kg. The older the variety, the more expensive the cost.
Today's political circumstances do not allow to acquire a montage of the DOP category in Russia. but Our manufacturers offer a product called "Mantova", positioned as a hard cheese using the technology of Italian montazio. You can buy such a hint of the original at a price of about 2000 rubles per 1 kg.
Installation information download completed successfully. Tasting real mountain cheese while enjoying the view of the Alps is an excellent option for a relaxing break. Live peacefully, eat lightly, travel fully and remember: "Conquered the Alps - a big deal, you can eat Montazio safely!"
