The manufacturing techniques for Montasio cheese date back to the middle of the fourteenth century and are supposed to have been invented by an unknown monk from the Abbey of Moggio who was in charge of the upkeep of all the mountain huts in the Montasio Alps. 
       Montasio is a cooked, full-fat, semi-hard cheese, cylindrical in shape and made from cow's milk. An entire uncut piece weighs roughly 6.5 kilos. The rind is smooth and even. The slightly yellow paste is close-textured but riddled with small eyes. 
       Montasio should be sold and consumed after a minimum ageing period of two months for the fresh variety, of four to ten months for the partially-aged variety, and over a year for the aged variety. The first two varieties are table cheeses, while the aged version may also be used as grating cheese.

       The production area includes the whole territory of the region of Friuli Venezia Giulia, the provinces of Belluno and Treviso and part of the provinces of Padua and Venice.

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