Cheese From the Moggio Abbey
Created by an unknown monk from the Moggio Abbey during the 13th Century, the production of this hard cheese has been protected by the Montasio consortium since 1987 and is now also covered by the PDO (Production Designation of Origin) scheme under the European Union.
The taste depends on the age: fresh, semi-aged, or very old. It can be milky and buttery when young, and savoury and aromatic when aged. Small eyes can be present.Try Montasio with large ravioli and asparagus. Pair it with a glass of Sasso di Felluga, with its intense spiciness, or the sweet Picolit del Collito.