||Perenzin Montasio DOP 15mth
||Unpasteurised (raw) cows' milk
|Avg. Fat Content
||Large wheel cut to requirement
||6.5kg random weight
|Qty Per Box
The Perenzin family dairy has been
making artisan cheeses for four generations. They practice a unique blend of
modern, innovative cheese making, whilst remaining true to local history and
traditions. All processes are supervised directly by Carlo Piccoli, a seasoned
cheese maker with over twenty years’ experience in the dairy industry.
Montasio was originally created during
the 13th century by the monks of the Maggio monastery. Today its authenticity
is protected by an official Montasio Consortium. All cheeses bearing the name
must be embossed with the name ‘Montasio’ around the rind. Many producers are
quite industrial and the Perenzin dairy is recognised by Slow Food as one of
the few producers still using traditional time honoured techniques.
The characteristics of Montasio will
vary with age. When young, the flavour is typically mild and delicate, becoming
gradually stronger and more aromatic over time. Its compact ivory-yellow pâté
has irregular holes throughout and a smooth supple rind. In wheels with extra
aging the texture becomes grainy and crumbly, and the rind drier and darker. The
mountain milk from which Perenzin Montasio is made is generally high in
butterfat and the cheese has a richer flavour as a result; Nutty and fruity
with hints of butterscotch.
|Avg. servings per kilo: 40 serving size: 25g
||Avg. per serve
| - Saturated
| - Sugars
|Ingredients: Cows' milk, rennet, salt, starter cultures.
Information for this profile sourced from AOAP Staff, Calendar Cheese
Co. & http://www.perenzin.com