Montasio Cheese

Honestly, I love all cheese. Should I write an article only about cheese, our grandchildren would age like a fine cheddar while reading it. Today, I only hope to shed a bit of light into the Italian world of Montasio cheese as well as the delicacy of frico.

Montasio cheese originates in the region of Friuli-Venezia Giulia. Situated in the northeast corner of Italy, this region lies in the foothills of the Alps. It borders the former Yugoslavia to the east and Austria to the north. Montasio cheese was created by Benedictine monks in the 1200's. Originally produced with sheep's milk, today montasio cheese is made with a double milking of cow's milk. The evening milking is skimmed of the cream before being mixed with the morning milk. The skimmed cream is made into mascarpone, a cheese-like spread.

In the 1980's, montasio cheese was awarded the DOP label which is given by the Italian government and basically defines a geographical area where montasino cheese can be produced. The area also includes parts of Veneto. This same governing body strictly monitors the production of montasio cheese assuring traditional methods are adhered to.

Montasio cheese is similar to Asiago but closer to Swiss with a mild, delicate, somewhat fruity and nutty flavor. Made in large wheels, it can be used as an appetizer, an addition to a recipe or a grating cheese. Montasio cheese is the traditional cheese used for making frico or fried cheese. It also makes a flavorful fondue. Montasio cheese is available in three varieties. Montasio Fresco or fresh, is at least two months old and has a mild flavor with a creamy consistency. Montasio mezzano has been aged from five to ten months. The flavor deepens as it becomes firmer and its color turns golden. Montasio stagionato or Montasio stravecchio is aged over ten months and must be grated. The flavor intensifies yet does not overpower.

Montasio cheese goes well with all of the wines from the Friuli-Venezia Giulia region. Pair it with a Pinot Grigio, a Merlot or Sauvignon Blanc.

Montasio cheese is used for Frico. If you've never tasted frico, you're in for a delightful treat. Basically fried cheese, frico is a main staple in the Friuli-Venezia Giulia region. A simple dish, montasio cheese is fried in a pan with a little olive oil similar to a pancake until hardened and crisp. It's then broken up and eaten as a snack or appetizer. Other ingredients are often added making the finished dish more like an omelet. While the farmers of the region add potatoes and onions referred to as frico con patate, the variations are endless. Young montasio cheese will result in a fricco that is soft and cheesy in the middle, while aged montasio cheese will yield a crispier frico.

Basic Frico

In a non-stick frying pan, heat several drops of olive oil over a medium heat. Shred about 12 ounces of montasio cheese and sprinkle evenly into the pan. Brown slowly while spooning off the excess fat. When the edges start to brown, flip the frico and cook the other side. Remove from the pan and let cool until it is able to be handled. Break into pieces and open your wine of choice. That's all there is to it.

Frico con Patate-Frico with Potatoes

In a non-stick frying pan, heat several drops of olive oil over a medium heat. Add 1 diced onion and 4 medium potatoes, slivered and briefly saute. Add a cup of chicken broth and reduce heat to low. Cook until potatoes are done and the broth has been absorbed. Shred 14 oz. of montasio cheese and evenly sprinkle on top. The frico is done when the edges turn crispy brown.

Bacon or sausage can be fried in the pan as a substitute for the olive oil. Drain excess grease and dice meat.

As you can imagine, a wide variety of ingredients can be used. One of my favorite experiments produced an excellent seafood frico using shrimp, scallops and diced clams. I've even taken montasio frico into Cajun country with spicy sausage and a bit of Tabasco sauce.

If you are looking to expand your cheese horizons, Italian cheese has much to offer and the little known montasio cheese is an excellent place to get started. Experiment with frico and give shredded montasio cheese a try over Parmesan. Even the standby grilled cheese sandwich excels if montasio cheese is used.