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mountain cheese

Named after a striking mountain group in the Julian Alps, Montasio only uses raw cow's milk from dairy farms in the Carnia area. It is either salted in a brine bath or dry-salted with crystal salt, and is aged from two to ten months. It takes on a piquant flavour as it ages, and can be used either as a table cheese or grated on dishes.

Montasio d'alpeggio is in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: pvt Pauline, GNU Free Documental License