Montasio - video documentale su filiera, territorio, prodotto

Heat cow's milk in a large vat to 33-35°C.

Add cultures and allow to ripen for 30 minutes.

Stir in rennet and let the mixture set until curds form, about 30-45 minutes.

Cut the curds into small pieces and gently stir to release whey.

Heat the curds to 42-45°C while stirring.

Drain the whey and transfer the curds into molds.

Press the curds into molds to shape the cheese and expel excess whey.

Remove the cheese from molds and salt the surface generously.

Place the cheese in a brine solution for 24 hours.

Aging process begins; store cheese in a cool, humid environment for at least 60 days.

Turn the cheese regularly to ensure even aging and flavor development.

Cooking Techniques

Spice Level:

Dietary

Allergens