A guide to Montasio — the versatile Alpine cheese of northeastern Italy. Its ages, nutty flavor, and the crispy frico it's famous for.
Montasio is a wonderful Alpine cheese from northeastern Italy — firm, nutty, and versatile, ranging from mild and supple when young to hard and sharp when aged. Beloved in its home region of Friuli, it's also the cheese behind frico, one of Italy's most addictive crispy snacks.
What Montasio Is
Montasio is a Protected Designation of Origin (DOP) cow's-milk cheese from the Friuli-Venezia Giulia and eastern Veneto regions of northeastern Italy, near the Alps. It takes its name from the Montasio plateau, and its origins are linked to monasteries in the region centuries ago. It's a firm, pressed cheese aged from a couple of months to over a year, changing character significantly with age.
The Ages of Montasio
Montasio is sold at several stages of maturity. Fresco (fresh, around two to five months) is supple, mild, and milky, with a soft, sweet flavor and good melting qualities. Mezzano (medium, five to ten months) is firmer and nuttier. Stagionato (aged, ten months or more) becomes hard, dry, and granular, with a sharp, savory, intense flavor suited to grating. The age determines whether you have a melting cheese or a grating one.
Flavor and Texture
Montasio has a compact, smooth paste, pale straw in color, with small holes. Young Montasio is mild, sweet, and buttery, with a fresh, milky character; aged Montasio is rich, nutty, and savory, with a sharper, more piquant bite and a crystalline texture. Its balanced, approachable flavor across its ages makes it a versatile and satisfying cheese.
The Famous Frico
Montasio is the traditional cheese for frico, a beloved specialty of Friuli. In its simplest form, frico is grated Montasio fried in a pan until it melts and crisps into a golden, lacy wafer — an irresistible crunchy cheese crisp. A heartier version mixes the cheese with potatoes and onions to form a thick, savory cake. Both showcase Montasio's wonderful melting and crisping qualities.
How to Use Montasio
Use young Montasio for melting — in frico, sandwiches, gratins, and on pizza — and as a pleasant table cheese. Use aged Montasio for grating over pasta, risotto, and soups, or served in chunks on a board with bread, fruit, and cured meats. Its range makes it a useful all-purpose cheese for both cooking and the cheese plate.
Pairings
Montasio pairs with the wines of Friuli — crisp whites and light reds — as well as with the region's other foods. On the plate, it goes with crusty bread, fruit, nuts, and cured meats like prosciutto, reflecting its northeastern Italian home.
Buying and Storing
Montasio is sold at various ages; check whether you're buying fresco, mezzano, or stagionato to suit your purpose. Store it wrapped in wax paper in the fridge; aged versions keep longer than young ones. Grate aged Montasio fresh for the best flavor.
Frequently Asked Questions
What is frico?
A Friulian specialty of grated Montasio fried until crisp and golden, sometimes mixed with potatoes and onions into a savory cake.
How does Montasio change with age?
It goes from mild, supple, and good for melting when young to hard, sharp, and good for grating when aged.
Is Montasio good for melting?
Yes, especially young Montasio, which melts and crisps beautifully — as in frico — and works well in many cooked dishes.